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Caputo’s Risotto with Sweet Tomatoes


3 plum tomatoes, peeled, seeded and chopped
4 T unsalted butter
1 T extra virgin olive oil
1/3 cup onion, finely minced
1 cup semi dried tomatoes, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
5 cups chicken broth or vegetable broth, simmering over low heat
salt and freshly ground black pepper to taste
1/2 cup parmesan cheese, grated or fresh mozzarella cut in small cubes
1 t fresh basil, thyme or sage, finely minced


Melt 2 tablespoons of the butter in an skillet over medium heat, add the plum tomatoes and cook for about three minutes until they are tender. Remove from pan and reserve. Add the remaining butter and olive oil to the skillet and melt. Add the onions and the semi dried tomatoes, saute for about two minutes, do not brown. Add the rice to the skillet cooking for about one minute over high heat, stirring constantly to coat all the rice. Add the wine and stir with a wooden spoon until it is completely absorbed. Begin to add the simmering broth 1/2 cip at a time, stirring constantly until the liquid is absorbed, repeat this step until all the liquid is gone or the rice is al dente, about twenty five minutes. Add the salt and pepper, grated cheese and stir until all the cheese is melted. Add the fresh herbs, mix well and turn onto a serving platter. Serve immediately.

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