Arborio rice is the canvas to which the flavor profiles are endless of what can be added to create a creamy, satisfying, and colorful meal. Risotto is an easy dish with which to experiment in the kitchen, leaving room for forgiveness to tweak the flavor to the exact desire. In this case, I was dreaming of a summer caprese salad. Tomatoes were my inspiration and I used a combination of fresh cherry and some canned diced tomatoes I had stocked in my pantry. Mascarpone, a tart, creamy Italian cheese, alongside nutty Parmesan brought this Italian grain to life. Finally, bright basil added freshness to both the eyes and palate, perfecting this beautiful dish. Sipping on the same white wine I added to heighten the depth of the flavors,  while slowly stirring together our supper, made for a gratifying Sunday afternoon.

Tomato Risotto, serves 4-6

Ingredients

• 1 ½ Arborio rice
• 3 Tbsp butter
• 2 Tbsp olive oil
• 1 shallot, diced
• 3 garlic cloves, minced
• ½ tsp salt, plus more to taste
• 1 ½ cup fresh cherry tomatoes, sliced in half
• 14 oz can diced tomatoes
• 1 quart vegetable broth
• 4 oz mascarpone
• 1 ½ cup Parmesan, grated
• ½ cup fresh basil
• Parmesan rind

In a separate pot, bring the vegetable broth to a simmer.

In a risotto pan or deep pan, melt the butter and olive oil. Add the shallot and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the salt. Stir in the rice and cook until lightly toasted, about 5 minutes. Pour in the wine to deglaze the pan and cook until almost completely absorbed by the rice, about 4 minutes. Add the cherry tomatoes and canned tomatoes – try and break up the cherry tomatoes with a wooden spoon, during the cooking process. Add the Parmesan rind. Slowly add in the vegetable broth about 1 cup at a time, until each is absorbed. Remove the rind and discard. Add the mascarpone and most of the Parmesan, leaving a little behind to sprinkle on each one’s dish. Stir in the chopped basil and finally, add salt and pepper to taste.