Recipes Roasted Tomato Risotto Be the first to rate & review! Serve this rich-tasting risotto with any grilled seafood. Slideshow: Great Risotto Recipes By Tom Colicchio Tom Colicchio Instagram Tom Colicchio is the chef and owner of Crafted Hospitality and the head judge and executive producer of the Emmy-winning Bravo hit series, Top Chef. He hosts the iHeart Radio podcast, Citizen Chef. Food & Wine's Editorial Guidelines Updated on March 30, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kathrin Koschitzki Yield: 4 Ingredients 6 cups chicken stock, preferably homemade 1 1/2 tablespoons extra-virgin olive oil 1 onion, cut into 1/3-inch dice 1 1/2 cups arborio rice (10 ounces) 3 Roasted Tomato Halves, coarsely chopped 4 Roasted Garlic Cloves 1 tablespoon unsalted butter 1/4 cup freshly grated Parmesan cheese Salt Freshly ground pepper Directions In a medium saucepan, bring the stock to a simmer; keep it at a bare simmer over low heat. In a medium saucepan, warm the olive oil. Add the onion and stir over moderate heat until softened. Add the rice and cook for 1 minute, stirring to coat it with oil. Add 1 cup of the hot stock to the rice and cook, stirring constantly, until almost all the stick has been absorbed. Add the tomato halves, garlic and another cup of stock and cook, stirring until the stock is absorbed. Continue to add hot stock, 1 cup at a time, stirring until it is absorbed before adding more. The risotto is done when the grains are just tender and bound with a creamy sauce, about 25 minutes in all. Stir in the butter and Parmesan, season with salt and pepper and serve. Rate it Print