Risotto is the sophisticate's comfort food. Here I've dressed up the basic dish with Prosecco and yellow cherry tomatoes. I served this creamy, subtly sweet risotto with sauteed summer vegetables and an heirloom tomato salad. Paired with a glass of leftover bubbly, this was a satisfying vegetarian meal.
1 quart vegetable or chicken broth
1 cup sparkling white wine
3 tbsp butter
2 large shallots, finely diced
1 garlic clove, finely chopped
1 1/2 cups Arborio rice
1/2 cup parmesan, finely grated, plus 2 tbsp shavings to serve
1 tbsp olive oil
20 yellow cherry tomatoes
2 sprigs thyme plus additional for garnish
salt and pepper
1. Add the broth and wine to a pan and simmer over medium heat.
2. Melt 2 tbsp butter in a saucepan over medium heat. Saute the shallots and garlic until soft but not brown, about 4 minutes.
3. Add the rice and cook for about 1 minute, stirring constantly.
4. Add a ladleful of the broth mixture and stir until it is absorbed. Repeat. Add one ladleful at a time and stir constantly until absorbed, then add the next ladleful. This should take about 15-20 minutes total. Note: Risotto is a high maintenance diva, requiring constant attention and patience. Don't neglect stirring or it will not turn out right.
5. Turn off the heat. Add 1 tbsp cold butter and the grated parmesan, stirring to fully incorporate. Cover and set aside.
6. In a small fry pan, heat the olive oil over medium heat. Add the tomatoes, thyme, salt and pepper and saute for about 3-4 minutes, until tomatoes are soft and just starting to split.
7. Serve the risotto topped with tomatoes and parmesan shavings, and garnish with a sprig of fresh thyme.
I also created a small heirloom tomato and basil salad, drizzled with basalmic vinegar and a little olive oil.