Recipe Wed Aug 13 2008

Gone Tomatoes!

I don't know why I never thought to make tomato risotto, but once I read the recipe in Gourmet magazine's July issue, I knew it was the first thing I would make with summer's early heirlooms.

The boys at Nichol's Farm provided some big, beautiful Early Girls to star in the show. After coring and skinning the tomatoes, I squeezed out their slightly pulpy juice to spike risotto's typical liquid of choice, chicken stock with saffron. Finely chopped fennel and onion provided savory base flavors. For fluorish, I stirred in luscious, red diced tomato and a bit of freshly grated pecorino romano just before killing the flame. A garnish of torn basil tastes nice, but don't go overboard, or you'll risk masking the sweet, acidic tomato flavor you were after in the first place.

- Mandy Burrell