Cooking with Your Mom

Servings: 6

Ingredients:

• 4 cups water
• 4 tsp tomato bouillon
• 1 Roma tomato (quartered)
• 1 lb cherry or grape tomatoes
• 3 TBS olive oil (divided)
• 1 shallot (finely diced)
• 4-6 garlic cloves (sliced or chopped)
• 1 ½ cup Arborio rice
• 2 TBS tomato paste
• 1 tsp dried thyme
• ¼ tsp smoked paprika
• pinch of saffron (optional)
• ½ cup dry white wine (or chicken broth)
• 3 TBS unsalted butter
• ½ tsp salt
• ½ tsp black pepper
• ⅓ cup grated Parmesan

Directions:

In a medium saucepan, bring water and Roma tomato to a boil. Stir in tomato bouillon until dissolved. Remove from heat and allow to rest.

In another medium saucepan, heat 1 TBS olive oil over medium-high heat. Add cherry tomatoes (whole) and sear, stirring occasionally, until they burst and soften, about 7-10 minutes. Turn heat off. Mash a few times to make sure all tomatoes are broken open. Set aside.

Transfer the Roma tomato to a food processor or blender and blend until smooth.

In a large heavy-bottomed pot or Dutch oven, heat 2 TBS olive oil over medium heat and add the shallot. Sauté until golden about 10-12 minutes. Add garlic, sauté 2 more minutes until fragrant. Add the rice to the pan and stir to coat. Toast the rice for 1–2 minutes, stirring constantly, until the edges look translucent. Add tomato paste, thyme, smoked paprika, saffron and ¼ cup of broth. Let is absorb.

Pour in the white wine and cook, stirring, until it is fully absorbed. Add the cherry tomatoes and their juices and the pureed Roma. Stir until juice is absorbed. Add ½ cup of broth and let is absorb. Continue adding ½ cup of broth at a time, allowing it to absorb each time until broth is used up. Continue to cook until rice is al dente. 20-30 minutes.

Remove from heat. Stir in the butter, salt, pepper, and grated Parmesan. Allow to rest 10 minutes to allow cheese to melt and incorporate. Stir again. Garnish with chopped fresh parsley or chives (optional).