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"
pitted cherries, cut in half
Pinch of salt
medium (250 g) onion, diced
2 to 3
cloves of garlic, chopped or grated
each butter and olive oil
vegetable or chicken stock
butter, to add at the end
In This Recipe
Preheat the oven to 400° F. Toss the cherries in the olive oil and salt and bake for 20 to 25 minutes. Keep warm.
Bring stock to boil and keep hot.
Heat the oil/butter in a saucepan over medium heat. Keep medium heat all the time.
Add onions and salt; sauté slowly for 7 to 8 minutes, as you don’t want any colour on onions. Add garlic and sauté for 1 to 2 minute more.
Add rice and sauté 2 to 3 minutes, until rice starts to look translucent. Add wine and stir.
When rice absorbs the wine you can start adding stock, ladle by ladle, occasionally stirring, not add the next ladle of stock before the rice absorbs the previous one.
With the last amount of stock, add roasted cherries and chopped parsley.
When the rice has absorbed the stock, remove the risotto from heat and mix in the final two tablespoons of butter. It should be creamy.