5/20/2023 0 Comments Urban italian by andrew carmelliniI like to use both cherry tomatoes and larger sizes: the cherries for garnish on top, the big guys inside the risotto itself. Here in New York, we get all different sorts of great tomatoes at the Greenmarkets, including some amazing heirlooms. This is one recipe that really depends on the season: you definitely want to do this in midsummer, when the tomatoes are at their ripest and most flavorful. But complicated isn’t always better, and I’ve finally figured out, in my old age, that the simpler version I was cooking at home is actually more delicious. When I won Food & Wine’s Best Chef 2000, the magazine featured a very complicated version of this recipe. I’ve been doing variations on this dish for the past ten years–sometimes getting really crazy, cooking the tomatoes for one dish five different ways.
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