🍚 Tomato & Bone-Broth Risotto

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Prep Time10minutes 
Cook Time40minutes 
Total Time50minutes 

Serves 3–4

Ingredients

  • 200 g (≈1 cup) Arborio/Carnaroli rice

  • 1 shallot (or ½ small onion), finely diced

  • 2 cloves garlic, crushed

  • 75–100 ml dry white wine (optional)

  • 1 litre gelatin-rich chicken bone broth, hot (ideally from feet/marrow bones)

  • 400 g tin chopped tomatoes

  • 1 tbsp (15 g) tomato paste

  • 100 g cultured, grass-fed butter, divided (25 g + 75 g)

  • 40–60 g Parmigiano Reggiano (24–36 months), finely grated

  • 100 g cherry tomatoes, halved

  • 6–8 thin slices traditionally cured prosciutto/Parma ham

  • 1–2 tbsp tallow, ghee, or extra-virgin olive oil (for roasting/sautéing)

  • Sea salt & white/black pepper

  • Basil leaves

  • Optional: 125 g burrata or ½ cup cultured cream/crème fraîche (for a tangy, probiotic finish)

Boosters (choose any):

  • 1–2 tsp powdered gelatin, bloomed in 2 tbsp cool water (stir into the hot broth)

  • 80–100 g chicken liver, briefly sautéed in butter, chopped and folded in at the end

  • 40–60 g beef marrow, melted in at the finish

  • 1 raw egg yolk per serving, stirred in off heat

Method

  1. Tomato bone broth: Blend the tinned tomatoes + tomato paste with the hot bone broth. Bring to a bare simmer in a saucepan. (If using bloomed gelatin, whisk it into the hot broth now.)

  2. Roast toppings: Toss cherry tomatoes with a little tallow/ghee/olive oil, salt & pepper. Roast at 180 °C for 15–20 min. Bake the prosciutto on a lined tray for 8–10 min until crisp; cool and break into shards.

  3. Start risotto: In a high-sided pan, gently sweat shallot and garlic in 25 g butter plus 1 tbsp tallow/ghee/olive oil until translucent (no browning).

  4. Toast & deglaze: Add rice; stir 1–2 min. Pour in wine; reduce by about half.

  5. Ladle & stir: Add hot tomato-bone broth one ladle at a time, stirring often and keeping a gentle simmer. Add the next ladle when the last is mostly absorbed.

  6. Finish: When rice is al dente and creamy, take off heat and beat in the remaining 75 g butter and Parmigiano. Season. (Fold in liver or marrow now if using.) Rest 2 minutes.

  7. Serve: Spoon into bowls. Top with roasted tomatoes, prosciutto shards, basil, and either burrata (torn) or a dollop of cultured cream. For extra richness, let diners stir in a raw egg yolk at the table.



Inspired by:AnotherFoodBlogger

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