There is a dilemma as to whether the tomato is a fruit or vegetable. By the time they definitely decide what it is, let us assume it is fruit and make “roasted cherry tomatoes risotto” without “tomato”—and just use cherries. —anka
Test Kitchen Notes
This dish was surprisingly delicious. The sweet-tart cherries cut through the creamy richness of the risotto, almost like red wine. The cherries were soft but mostly held their shape and didn't feel mushy (they almost reminded me of shiitakes). I think roasting fruit, in general, is one of those techniques that no one thinks to do, but is totally transformative (and so simple). There aren't any real times given for the risotto procedure, though, and the instructions are pretty minimal. It would be good to have a final visual cue for the risotto other than "creamy." —Annie "Smalls"