Champagne Roasted Tomato Risotto
All  Side Dishes

Prep Time: 10 minutes

Cook time: 15 minutes

 

Creamy, elegant, and full of flavor, this tomato risotto brings together the richness of slow-roasted tomatoes with the brightness of champagne. Finished with a touch of cheese and fresh basil, it’s a comforting yet sophisticated dish that feels equally at home on a weeknight table or as the centerpiece of a dinner party.

Serves 4
Ingredients
  • 1 pound cherry tomatoes
  • 2 cloves garlic (smashed in skin)
  • 2 sprigs thyme
  • 1/4 cup olive oil (divided)
  • 3 cups vegetable broth
  • 2 tablespoons unsalted butter (divided)
  • 1 yellow onion (finely diced)
  • 1 cup carnaloni rice
  • 1/3 cup Champagne
  • 2 cups tomato broth (remaining 2 cups reserved to finish)
  • 1 cup Piave cheese (finely grated, plus more for garnish)
  • basil (chiffonade, for garnish)
  • kosher salt and freshly ground black pepper (to taste)
  • 2 pounds cherry tomatoes
  • 4 cloves garlic (smashed in skin)
  • 4 sprigs thyme
  • 1/2 cup olive oil (divided)
  • 6 cups vegetable broth
  • 4 tablespoons unsalted butter (divided)
  • 2 yellow onion (finely diced)
  • 2 cups carnaloni rice
  • 2/3 cup Champagne
  • 4 cups tomato broth (remaining 2 cups reserved to finish)
  • 2 cups Piave cheese (finely grated, plus more for garnish)
  • basil (chiffonade, for garnish)
  • kosher salt and freshly ground black pepper (to taste)
  • 5 pounds cherry tomatoes
  • 10 cloves garlic (smashed in skin)
  • 10 sprigs thyme
  • 1 1/4 cups olive oil (divided)
  • 15 cups vegetable broth
  • 10 tablespoons unsalted butter (divided)
  • 5 yellow onion (finely diced)
  • 5 cups carnaloni rice
  • 1 2/3 cups Champagne
  • 10 cups tomato broth (remaining 2 cups reserved to finish)
  • 5 cups Piave cheese (finely grated, plus more for garnish)
  • basil (chiffonade, for garnish)
  • kosher salt and freshly ground black pepper (to taste)
  • 10 pounds cherry tomatoes
  • 20 cloves garlic (smashed in skin)
  • 20 sprigs thyme
  • 2 1/2 cups olive oil (divided)
  • 30 cups vegetable broth
  • 20 tablespoons unsalted butter (divided)
  • 10 yellow onion (finely diced)
  • 10 cups carnaloni rice
  • 3 1/3 cups Champagne
  • 20 cups tomato broth (remaining 2 cups reserved to finish)
  • 10 cups Piave cheese (finely grated, plus more for garnish)
  • basil (chiffonade, for garnish)
  • kosher salt and freshly ground black pepper (to taste)
Get Recipe Ingredients
Directions
  1. Preheat your Viking oven to 400°F. On a sheet tray, add the tomatoes, garlic cloves, and thyme. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and roast for 10 minutes. Remove from the oven and lower the temperature to 350°F.
  2. Transfer the roasted tomatoes, garlic (removed from skins), and thyme sprigs to a blender. Add the vegetable stock and blend until smooth. Reserve the tomato broth.
  3. In a braiser or high-sided sauté pan over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. Once the butter has melted, add the onion and cook for about 3 minutes.
  4. Add the carnaroli rice and toast briefly. Deglaze the pan with champagne, stirring to combine. Pour in 2 cups of the tomato broth and stir to evenly distribute.
  5. Remove from the heat, cover with a lid, and place the pan into the oven. Cook for 15 minutes at 350°F.
  6. Remove from the oven and stir in 1 1/2 to 2 cups of the remaining tomato broth, depending on desired consistency. Stir in the cheese until melted. Taste and adjust seasoning as needed.
  7. Divide between bowls, garnish with more cheese and fresh basil, and serve immediately.
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