Risotto al Pomodoro
on Aug 04, 2019, Updated Jul 27, 2020
This post may contain affiliate links. Please read our disclosure policy.
Risotto al Pomodoro is an authentic Italian recipe for tomato risotto. It is simple to make and one of our most popular Italian recipes!
Table of Contents
What is this?
Risotto is a creamy rice dish that is made by using warm broth.
There are many types of this Italian rice dish, such as this tomato risotto but most of them contain a few common ingredients.:
- Butter
- Onion
- White Wine
- Parmesan Cheese
How to make risotto
The first thing you will do is heat a large pot of broth to a low boil and then reduce the temperature to keep it hot.
Now that you have some hot broth to work with, it’s time to make the risotto.
You will begin with sauteeing some chopped onion, in some hot butter and/or olive oil.
When the onion saute starts to soften, add the rice and cherry tomatoes and then the wine.
Cook the mixture down until the wine is reduced by about half.
Now you will begin to add the hot broth to the tomato, wine, and rice mixture, a ladle or two at a time.
Add a pinch or two of salt between ladles of hot broth.
Continue to stir the rice and add the hot broth until it is absorbed by the rice.
When the broth is absorbed, the risotto al pomodoro is ready to serve!
Common questions
Italian short-grain rice, such as arborio rice is the best for making risotto.
Dry and crisp white wines are the best wines to make risotto. Pinot Grigio, Sauvignon Blanc, Unoaked Chardonnay.
In general, don’t use the cheapest bottle of wine you can find but there’s no need to use an expensive bottle of wine for making this tomato risotto.
You can store this risotto al pomodoro in the refrigerator for up to five days using an air-tight container.
If there is meat in risotto, discard it after three days.
Every one of these creations, which started in Italy and ended up in the small kitchen of this soft-spoken and warmhearted Methodist pastor in Oshkosh, Wisconsin, is a winner in their own right.
What’s more, every one of them is “doable” in your kitchen.
Give them a try, and then give them a try again. Before too long, you – yourself, will be creating these dishes that through generations have come to be known as “real” Italian cooking.
If you love risotto, try this butternut squash risotto. It’s perfect for fall and is a mouth-watering side dish you need to try!
More Authentic Italian Recipes
- Italian Savory Pie
- 15 Best Italian Appetizers
- Homemade Gnocchi
- Garlic Stuffed Artichokes
- Summer Tomato Pie
👨🍳 Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. We love hearing from our readers!
⏩ Stay in touch with us on social media by following us on Facebook, Pinterest, Instagram, and YouTube!
📬Get our Recipes delivered to your inbox for FREE!
Risotto al Pomodoro
Ingredients
- 12 oz. arborio rice
- 2 quarts broth
- 3/4 cup dry white wine
- 1 1/2 cups cherry tomatoes
- 1 small red onion, finely diced
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon kosher salt, divided in pinches
- 1/4 cut fresh basil, coarsely chopped
- 4 oz Parmesan cheese, grated
Instructions
- Heat broth, in large pot over medium heat, to a light boil then reduce heat to keep hot.
- In large saute pan over medium heat, place olive oil and 2 tablespoons butter
- Add onion to saute pan and stir until translucsent
- Add rice to onions and stir
- Add tomatoes and stir
- Add wine, reduce to half
- Gradually add broth, a ladle at a time till absorbed into rice, stir intermittently
- Add a pinch of salt between ladles of broth
- Continue to add broth while rice cooks, stirring and gently mashing tomatoes in mixture
- When rice is tender and broth absorbed, place in serving bowl
- Add remaining tablespoon butter and grated cheese. Stir and serve immediately.
Notes
- Only use red onion if using tomatoes, if not using tomatoes than use white onions as the rice will take on the color of the onions.
- Presentation and coordination of color in the food is very important
- If you enjoy eating Italian food, learn how to pronounce it in Italian – it will taste even better!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bonjourno! This has been a delightful month of Italian cuisine. I don’t have a favorite as each was very informative and great photos showing those step by step processes along the way. This risotto looks so creamy and fresh. What is next month’s theme? Take Care, BAM
So lovely… Must be yummy too!
Thank you for the comments, these are indeed all yummy!!
My husband is half Italian, but I no very little about the cuisine. I’ve bookmarked everyone of your recipes though and I can’t wait to surprise him with some delicious and authentic fare. This risotto might be the first one I make!
Monet,
I hope you try some of these, I think you and your hubby will really like them! Thanks so much for the comments, it’s always great to hear from you!!
I’ve absolutely loved this series, and what a way to end with this beautiful risotto!!
Marie,
Thank you so much. Your comments brought an instant smile to my face, and that feels good every now and then 🙂
This looks amazing! Your whole Italian series was great. Really good job – thanks so much.
Thank YOU. I appreciate your comments, I’m glad you enjoyed the series!
Risotto is new in my life – I just started making it this year – this version looks so dreamily creamy!
I take it you will be attending “Viva Itallia” – hoping it brings you and all its guests happiness beyond their tummies 🙂
Shashi,
Thanks for the comments and the big smile they brought to me. I will be helping out, starting tomorrow (Thursday) evening. Wish us luck, and thank you again for the kind comments.
Ah I LOVE VIVA Italia !! Can’t go wrong with a risotto like this one! We make spaghetti using fresh cherry tomatoes like this, and its always perfect no matter when you make it. Great recipe Dan, thanks for sharing.
Thank you, Ladies. This type of food makes me wish that I was Italian; I guess having wonderful friends from Italy who know their way around a kitchen is the next best thing!! Thanks for the nice comments, I love hearing from you!
Dan, I LOVE how you do Italian comfort food! All of your dishes have got my tongue wagging, truly. Italian is the first cuisine I learned how to cook but I find myself experimenting so much elsewhere that I sometimes forget about the true simplicity of Italian food. You’ve got me wanting to try everything! Thanks for sharing.
Georgia,
Thanks so much for the comments! How fun it would be to share this great fare with all of you! Good food always tastes even better with good company 🙂
Dan – very impressed by this series of posts. Risotto has always been one of my favorites, but I’ve always been too intimidated to make it myself, let alone posting about it. I applaud you! As always with Italian cooking, this looks simple, but absolutely packed with flavor. Well done my friend!
Todd,How great to hear from you and receive your wonderful comments! If you like risotto, try this!! Out of this entire series, this is the only dish I have made on my own in the past. It truly isn’t complicated, and the process, the wine, the broth – all make it what it is – packed with flavor and character, just as you pointed out. Thanks for stopping by the site, I appreciate it so much!
You have done SUCH a great job covering Italian food! And risotto is the perfect finishing touch. So elegant yet so doable!
Joanne,
Thanks for the comments – as I recall, you have some Roman blood flowing through your veins, I think you would enjoy this dinner!! –