Old McDonald

Tomato Risotto
Pancetta…Prosciutto…Bacon…it’s almost impossible to go out and order an italian meal without one of these popping up.  The other week I went out to dinner with my family and not one salad at this very well known restaurant was vegetarian.  One had pancetta, another anchovies, one had prosciutto and the other beef tips.  Apparently not even salads are safe anymore from the Bacon Conspiracy aka the Pork Takeover.  Some of you are probably wondering what the big deal is, just ask for the offending meat to be removed.  The problem is that so far I’m striking out at this request, for the last few times I’ve requested my meal sans oink the oink has still arrived with the meal.  With the salad I was fortunate to be with my bacon loving sister who gladly removed the offending pork from the dish before I dug into the blue cheese and avocado delight that was awaiting me.  The other dish…let’s just say I received a nasty shock about 3/4 of the way thru my meal when I realized there was more to the amazing potato onion sauce then I thought.  *shudder*  This also brings me to one of my other rants, but I don’t think now is the time to talk about slipping customer service issues…another day perhaps!
This dish is one that I rescued from the invading forces, in the original form this with Pancetta & Tomato Risotto now it’s a nice (light) Tomato Risotta that’s just right for an end of summer dinner. 
4 cups veggie stock
1 tbsp olive oil
1 tbsp margarine
2 garlic cloves, chopped
1 onion (or 2 leeks), diced
1 1/2 cups arborio rice
4 Roma Tomatoes or 2 large Beefsteak tomatoes, diced (skinned opt.)
2 tbsp Sherry
  1. Bring the stock to a boil in a medium saucepan, reduce heat and simmer.
  2. Heat a large saucepan over medium heat.  Add the margarine, olive oil, garlic, and onion (leeks) and saute for 5 minutes.  Add the rice and stir gently, fully covering the rice in the oil. 
  3. Pour one cup of broth into the rice and stir until full absorbed.  Add another cup of the broth along with the tomatoes.  Again stir until the broth is absorbed, making sure the risotto doesn’t stick to the bottom of the pan.  Add one more cup of broth along with the sherry.  Once absorbed taste the risotto and based on preferred texture either Serve or add more broth. 
As a final touch I served this yummy risotto with some late summer corn that we got while on the Eastern Shore and some fresh bread from the local market.  The corn added the right amount of crunch to the meal, and could have easily been cut off the cob and stirred right in to the Risotto.  

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