Smitten Kitchen
Tomato Risotto with Frizzled Red Onions
- Total time
- 50 min
- Yield
- Servings: 4, more as a side
Ingredients
- 2 pounds (905 grams) large, ripe beefsteak tomatoes, halved
- 1 medium-large red onion, halved and thinly sliced
- Olive oil
- 3 garlic cloves, minced
- 1/3 cup (80 ml) dry white wine
- 1 cup (200 grams) uncooked arborio or carnaroli, or another short-grained rice, such as sushi rice
- Kosher salt and freshly ground black pepper
- Red pepper flakes, to taste
- About 2 cups (275 ml) water
- 2 to 3 tablespoons (30 to 45 grams) butter or olive oil, to finish
- Grated parmesan cheese, to finish
- Handful basil leaves, to finish
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