Stirring rice around and around for half an hour is a commitment. It takes multiple pots and time but thats good for us. Life is nice in slow motion. Especially when it’s in a kitchen where Hughes talks about the life of an almost 7 year old boy. Stories of kickball and making a pop-up book in his art class about our cat with 3 legs. I’m positive this constant grinning is fulfilling my ambition for great smile lines.
This recipe is inspiration from a wonderful book ‘Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery’. It’s completely customizable* so please find someone adorable to cook with and make your very own or Hughes’ favorite…
Oven Roasted Tomato Risotto
serves 2 adults and 2 small children
Preheat oven to 225 and place tomatoes in a small sheet with 1 tablespoon of olive oil, reserving the remaining for risotto. Season with salt and pepper. Roast tomatoes until caramelized, about one hour.
Start chicken broth in small saucepan with additional 1 cup water over low heat. Grate cheese. In a large skillet over medium heat add the olive oil. Heat until rippling and add onion and garlic for two minutes. Add the rice to toast for around 3 minutes. When golden pull of flame and add white wine. This is the start to turning the rice unto a creamy, lovely bowl of risotto. Stir until evaporated over low heat. Add one ladle of warm chicken broth to the rice and stir until liquid is evaporated. Continue with remaining broth. This takes around 20 minutes. Last add some salt, pepper, butter and cheese. Top with the roasted tomatoes and basil to serve.
*customize with sautéed shrimp and zucchini, wild mushrooms and thyme, butternut squash with sage, or make it vegan but using vegetable stock, taking out the cheese and replacing the butter with olive oil
ps-that cookbook has an amazing pancake recipe and is full of gorgeous pictures. It’s also the prettiest color of making it the perfect kitchen counter book you won’t want to put away.