Tomato Risotto with Frizzled Red Onions

Ingredients

• 300g (1.5 cups) Carnaroli or Arborio rice
• 1.2 liters (5 cups) vegetable broth, kept warm
• 400g (14 oz) canned crushed San Marzano tomatoes
• 2 tbsp tomato paste
• 2 large red onions, sliced very thin into half-moons
• 1 medium yellow onion, finely diced
• 120ml (1/2 cup) dry white wine
• 50g (3.5 tbsp) unsalted butter, cubed and chilled
• 60g (3/4 cup) Parmigiano-Reggiano, freshly grated
• 3 tbsp extra-virgin olive oil
• Vegetable oil, for shallow frying
• Handful of fresh basil leaves
• Salt and freshly cracked black pepper

Instructions

1. 1

   Whisk the crushed tomatoes and tomato paste into the warm vegetable broth in a saucepan and keep on a gentle simmer.

2. 2

   Heat 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry the sliced red onions in batches for 4–5 minutes until golden and crisp, then transfer to a paper towel-lined plate and season with salt.

3. 3

   In a wide heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion with a pinch of salt and cook for 4–5 minutes until soft and translucent.

4. 4

   Add the rice to the pot and toast for 2 minutes, stirring continuously until the grains look glistening and translucent at the edges.

5. 5

   Pour in the white wine and stir until completely absorbed by the rice.

6. 6

   Begin adding the tomato broth one ladle at a time, stirring frequently and waiting until the liquid is almost completely absorbed before adding the next ladle. Continue for 18–20 minutes until the rice is tender with a slight bite (al dente).

7. 7

   Remove the pot from the heat. Add the cold butter, grated Parmigiano-Reggiano, and torn basil. Stir vigorously (mantecatura) to create a velvety creaminess, then cover and rest for 2 minutes.

8. 8

   Divide the risotto among warm bowls and top generously with the frizzled red onions, fresh basil leaves, and black pepper.

The Story Behind Tomato Risotto

Risotto originated in Northern Italy's Po Valley, where short-grain rice varieties like Carnaroli and Arborio were first cultivated in the 15th century. While classic risottos rely on saffron or butter-rich broths, incorporating sweet Mediterranean tomatoes represents a historic bridge between Northern technique and Southern Italian sun-ripened produce. The addition of crispy fried onions adds a textural crunch that modernizes this comforting classic while respecting traditional stovetop technique.

Discover Tomato Risotto with Frizzled Red Onions

Angela Hartnett

Michelin-starred chef Angela Hartnett draws on her Italian heritage to champion simple, ingredient-focused Italian cooking. She emphasizes the importance of patience during the slow ladle-by-ladle addition of stock to release the rice's natural starches.