Do you ever wonder why when you add tomato to a dish your tastebuds light up with excitement?! Tomatoes are naturally umami which is a category of taste besides salty, sweet, bitter and sour. Umami foods contain a high level of the amino acid glutamate which gives that delicious savory flavor that makes your mouth water. Other foods like this are Parmesan cheese, seaweed, miso, and mushrooms.
Adding tomatoes to risotto is the perfect way to add a little extra punch and flavor. It’s so simple yet complex in flavor! This recipe is by Bon Appetit.
- 1 small onion, chopped
- 1½ cups arborio rice
- ½ cup dry white wine
- 1 cup Tomato Water
- 1 Tbsp. unsalted butter
- 2 Tbsp. grated Parmesan plus more for serving
- 6 Oil-Poached Tomato halves, coarsely chopped
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Bring 6 cups water to a boil over medium heat; remove from heat, cover and keep warm.
Heat oil in a large saucepan over medium heat; add onion and cook, stirring often, until soft, about 5 minutes. Add rice and cook, stirring constantly, 2 minutes. Add wine and cook, stirring constantly, until evaporated, about 1 minute. Add ½ cup water and cook, stirring often, until water is absorbed. Continue adding water by ½-cupfuls, stirring often, until rice is tender but still firm to the bite, 20–25 minutes. (You may not need all the water).
Mix in Tomato Water, butter, and 2 Tbsp. Parmesan; season with salt and pepper. Simmer, stirring often, until liquid is mostly absorbed, about 2 minutes. Mix in Oil-Poached Tomatoes.
Serve risotto topped with more Parmesan.