Roasted tomato risotto with basil and Parmesan from Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season (page 283) by Christopher Kimball

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Notes about this recipe

  • bianca_ovnjzk on May 14, 2026

    What a stunner! This recipe was fantastic. The tomato (confit?) is absolutely delicious. We had a few mushrooms to use up so I quartered them and tossed them in. Charring only took 25 minutes. The risotto step seemed to work as written with no extra time involved. I stirred every 2 minutes. I feel the “brisk” stirring with the boiling water really got the starches working. I didn’t have vermouth (traveling) so subbed a dry white wine. Lastly, we had a nub of smoked Provola to use up so I popped that in at the end for a slightly smokey flavor. YUMMY!!!!

  • Meags on October 14, 2024

    Come on!! This is amazing! I used fresh garden tomatoes, so hopefully the next time will be just as good. I didn't have vermouth, so I subbed white wine vinegar. Such great flavor. Eric said it was restaurant level.

  • et12 on July 08, 2024

    We were looking for a dish that is full of tomato flavour and this is definitely that. We loved this risotto. I particularly liked the idea of emulsifying the olive oil and tomato purée with salt to then coat cherry tomatoes before roasting in the oven with herbs to draw out the tomato flavour.

  • southerncooker on September 05, 2022

    Very tasty. I didn't have quiet enough dry vermouth so I added enough dry white wine to finish the amount called for.

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