Mushroom Tomato Risotto

Last week I had an amazing risotto at Tocqueville, with intense earthy mushrooms and fresh ramps (“Ramp and Forest Mushroom Risotto, beurre noisette and parmigiano-reggiano“). It was super creamy and very rich, with a slick of brown butter lusciously floating on top, but a bit too salty. Today the NY Times posted a recipe for a tomato and basil risotto. Inspired by both, and using ingredients on hand, I made my own version.


  • 2 cups beef broth
  • 1 cup rice, preferably arborio
  • 2 cups Pomi chopped tomatoes
  • 1/4 cup red wine
  • 1/4 cup grated Parmesan
  • 2 TB fresh basil, chiffonaded
  • 2 small shallots
  • 1 package crimini “baby bella” mushrooms, 8 oz
  • 1 TB olive oil


  1. In a saucepan over medium high heat, warm the broth and tomatoes. Reduce heat to low to keep warm, but it shouldn’t boil.
  2. Chop finely the mushrooms and shallot. This is easily done in the food processor, pulse until there are no large chunks remaining.
  3. In a large nonstick frying pan, heat the olive oil. Add the rice and stir to coat with the oil. Cook for a minute to warm through and remove any remaining moisture.
  4. Add the mushrooms and shallots to the rice, and stir well to incorporate. Cook for a minute or two until the mushrooms start to release their moisture.
  5. Add the wine and cook for a minute to deglaze the pan.
  6. Add a ladle (about 1/2 cup) of the hot broth to the rice mixture, and stir well to incorporate. Repeat the process as necessary to keep the rice moist but not swimming in liquid.
  7. Continue to cook for about 20-25 minutes until the rice is just barely tender. If you run out of tomato broth, add some hot lightly salted water to keep the rice from drying out.
  8. Add one last ladle of broth, remove rice from heat, and stir in the Parmesan and basil.
  9. Serve spread in a thin layer, garnished with more Parmesan, a basil leaf, and freshly ground black pepper.


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