Backyard Farms Tasty Tomato Risotto
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Serves 6
- 3 boxes Backyard Farms Cocktail Tomatoes, washed and stemmed
- ¼ pound bacon or pancetta, diced
- 2 tablespoons extra virgin olive oil
- 1 small onion, minced
- 2 cups Arborio rice
- 1 cup dry red wine
- ½ cup grated Parmesan or Asiago cheese
- ⅓ cup thyme leaves, minced
With an immersion blender or in a food processor, puree 3 pints of cleaned and stemmed Cocktail Tomatoes. Transfer the pulp to a fine mesh sieve placed over a large bowl and strain out the juice. Discard the seeds and skins. You should have between 3 ½ to 4 cups of tomato juice. Set aside.
In a two-quart heavy duty saucepan, brown the bacon or pancetta until crisp. With a slotted spoon, transfer it to a dish and set aside.
Add the oil to the saucepan and cook the onion over medium heat until very soft. Stir in the rice and coat well in the onion oil mixture.
Stir in the wine ½ cup at a time and cook, stirring constantly until the wine is absorbed.
Add ½ cup of the tomato juice to the pan and cook until the liquid is absorbed. Continue adding more tomato juice ½ cup at time, allowing the rice to absorb each addition before adding more.
As the rice cooks it will increase in volume. The consistency should be creamy. Taste the rice for doneness. It should hold its shape and be cooked through but still be firm. If necessary, add more tomato juice until the rice is cooked.
Stir in the cheese and thyme.
Serve immediately and sprinkle the bacon over the top as a garnish.
Recipe courtesy of Mary Ann Esposito of Ciao Italia