Tomato Rice
Serves 25 mins prep25 mins cook
Tomato Rice… Obvious similarities to risotto but it was a bit less rich if that makes sense and just SO flavorful. The mascarpone and the crushed red peppers just works so well with this, you have to try it! I topped it with basil leaves, and it adds that extra touch, but if you know me, you know that I don't ever put something in a dish that isn't meant to be eaten. If it's there, it's meant to add to the experience of the dish.
0 servings
What you need
Instructions
0 First, poke a hole in the tomatoes. 1 Secondly, sauté the shallots and garlic on medium with a bit of olive oil until translucent, about 5 minutes. 2 Then, add in tomatoes and cook on medium until they burst, about 8-10 min. Then, mash them with the back of the spoon. Add in tomato paste, seasoned salt and simmer for 5 minutes. 3 Wash your rice. 4 Bring plenty of water to a boil and salt it plenty, like you would pasta water. 5 Add in your rice and cook until al dente. 6 Transfer rice to the tomato sauce pan with rice water, about a cup. Let it all meld together for 2-3 minutes. 7 Add in parmesan, lemon zest, parsley and butter. Then, mix them real well off the heat. 8 Lastly, serve it with mascarpone, olive oil, basil, chives, crushed red peppers and black pepper.View original recipe