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Fresh Tomato Risotto Recipe

Fresh Tomato Risotto

Show: Emeril Live

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

Showing 1-4 of 4

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  • on December 29, 2012

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    I've never made risotto this way. Usually there is a stock which is poured incrementally into the rice as it cooks. This one pot method was kind if convenient as well as the addition of the cream and butter to make it "creamier". However, I'm afraid I found it bland and soggy rather than al dente and flavorful. I guess it's the speedy cheating version....but I think the way I described is MUCH better!

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  • on July 04, 2011

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    This dish paired very well with a roasted halibut dish. We'll be making this again.

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  • on March 05, 2011

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    cool

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  • on February 05, 2010

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    I made this to use up some organic tomatoes which were going too ripe. Easy to follow recipe, simple flavors. To "kick it up a notch," I substituted about 2 cups of chicken stock, and added fresh basil at the end. It disappeared but without comment.

    This rice is a nice accompaniment to a delicate fish such as sole.

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