Summery Tomato Risotto With Roasted San Marzano Tomatoes and Pesto Oil

Risotto, in it's many varying guises, has been an Italian staple for centuries. The Arabs are believed to have brought rice to Sicily in around 14 BC and as they say, the rest is truly history. Despite rice's Southern Italian introduction, the dish we know as risotto is believed to come from the Northern region of Lombardy. The first reference to Risotto was recorded in Lombardy around 1809. Although found all over Italy, risotto is a predominantly Northern Italian dish. In modern day Italy alone, their are some 120 recorded varieties of rice grown and used, however a mere handful are chosen for risotto.

The true ancestral home of risotto rice growth is the Po Valley in Northern Italy. The Po Valley stretches across the regions of Piedmont, Lombardy and Veneto, where foggy foggy dawns roll across flat, fertile landscapes making the ideal conditions for rice production. These regions hot summers, cold winters and Alpine-mineral rich waters create the perfect environment for risotto rice production.

Misty Po Valley Dawn

So what makes risotto rice special?

You can't make risotto from just any rice variety. Risotto requires three key qualities from its rice;

• High levels of surface starch - This is what gives risotto its natural rich, creamy texture.

  
  

• Firm inner structure - A good risotto rice will provide a little "bite" even when cooked.

  
  

• Tenuto di Cottura (Firmness) - The grains ability to retain it's shape when cooked.

When it comes to risotto, only two varieties shine in the world of rice varieties. Arborio and Carnaroli rise above the rest in terms of grain size and delivery of the above three qualities. Although both grains achieved top "Superfino" classification, they possess noticeable differences.

Arborio rice is a starch-rich, plump grain heralding from the town it was named after in Piedmont, the true home of risotto. Arborio is the ideal grain for producing thick, creamy, comforting risottos.

However, true risotto purists and chefs prefer the Carnaroli grain. Carnaroli is a cross between two rice varieties, Vialone and Lencino. Many risotto aficionados believe Carnaroli to offer a much more elegant quality to risottos as the grains release their starch more graually, creating a creamier risotto.

So, Arborio or Carnaroli is truly your choice. Personally, I prefer Carnaroli for more hearty, wintery risotto's and Arborio is lighter, summery, fragrant risotto's like this one.

Ingredients

• 200g arborio rice

  
  

• 50ml olive oil

  
  

• 100ml dry italian white wine

  
  

• 1/2 onion, peeled and finely diced

  
  

• 1 small carrot, peeled and finely diced

  
  

• 1 celery stick, finely diced

  
  

• 2 cloves garlic, fine chopped or minced

  
  

• 1l vegetable stock, kept hot

  
  

• 1tbsp tomato puree

  
  

• 200g San Marzano (or quality cherry tomatoes) halved

  
  

• 8 Fresh basil leaves, plus a few for garnish

  
  

• 50g Parmesan, grated

  
  

• salt and pepper

  
  

  For pesto oil

  
  

• homemade (or good quality shop bought) Pesto

  
  

• dash of Italian extra-virgin olive oil

  
  
  
  

  

  
  

To make

1. Place a sauce pan of vegetable stock over a medium heat and warm to a gentle simmer ready to use.

   
   

2. While your stock is warming place a heavy-based saucepan over a medium heat and add a good dash of olive oil. Add the onion, carrot and celery, cook for 4 -5 minutes to soften but not colour,. Add the garlic and cook gently for a further 2 minutes.

   
   

3. Add the rice and move around the pan for a few minutes until the grains begin to release their starch and become translucent. Add the wine, turn up the heat slightly and allow to simmer and evaporate. Once wine has almost disappeared, stir in the tomato puree and a small ladle of warm stock and stir. When the stock has almost gone, add another ladle full and repeat. Keep repeating for around 30 minutes until rice is tender but still retaining its shape.

   
   

4. While you are doing the above step, preheat your oven to high. Place your tomatoes on a tray, cut side up, drizzle with olive oil and place in oven. Roast till soften and concentrated but not coloured. Remove from oven and keep warm.

   
   

5. Once the risotto rice is cooked, turn off the heat, add the roast tomatoes, grated Parmesan and sliced basil, stir gently (so not to break up the roasted tomatoes) till Parmesan melted away then cover and rest for a few minutes.

   
   

6. While your risotto is resting, make you Pesto oil by placing a couple of spoons of pesto into a small bowl then add olive oil while whisking until drizzling consistency.

   
   

7. Remove lid from risotto pan, check seasoning and serve into warmed bowls. Drizzle over pesto oil, garnish with fresh basil leaves and grate some Parmesan over the top.

   
   

8. Serve and enjoy.