Tinned Tomato Risotto
The first Spring blossom and City sunshine calls for food that looks to sunnier days. This week's recipe is made from a handful of kitchen cupboard ingredients but is a departure from Winter cooking.
It is finally March and at the first sign of sunshine London life has turned from grey, to the promise of Spring. The evenings are lengthening and suddenly the school run isn’t consumed in darkness. Strangers on the street appear happier and there is less tooting and arguing. Our surrounding city parks are filled with people walking and exercising. Cafes and restaurants have jumped to attention lining their pavements with small tables, inviting a coffee or a bite to eat en plein air.
Across the city there are also the first signs of blossom and soon the mighty London magnolia trees will burst into colour, leading the chorus for more delicate floral displays. Magnolia trees hold a special place in my heart, we had one in our London home where I grew up. It was planted by my father on the arrival of my brother and I remember distinctly at 6 years old the arrival of both the tree and a new sibling. When my husband and I bought our first home our neighbour’s garden had the most beautiful magnolia tree which we could enjoy over our garden wall thanks to borrowed landscape. Across many charming London streets there are magnificent magnolia trees to be seen, framing houses and doorways. A short google search will reveal the most revered blossom streets by area, which widely attract tourists, influencers and admirers aplenty.
I recently learnt that Magnolia Soulangeana (one that is most commonly planted varieties) can be used in cooking. The petals can be harvested and eaten fresh, roasted, pickled, dried for tea; it is not something I have tried but the flavour is said to be somewhere between clove and ginger.
Inspired by the warmer days and brighter evenings this week I wanted to cook with flavours that looked towards warmer days. This tomato risotto tastes far more complex than the sum of its parts. A comforting risotto with the sweetness of Summer tomatoes makes it the perfect meal to brighten a March evening. Buy the best quality tinned tomatoes you can as they are the star of the show here.
Recipe of the Week
Tinned Tomato Risotto
Risotto is one of our favourite family meals and learning to make a simple risotto is a great skill to have in the kitchen. This tomato version is always popular with my family and uses only basic store cupboard ingredients, making it the perfect mid-week meal.
1 tablespoon unsalted butter
1 tablespoon olive oil
1 onion, finely diced
250g Carnaroli rice
1 tin (400g) organic chopped tomatoes
1 litre homemade chicken stock
grated Parmesan, to serve
fresh basil leaves, to serve
Combine the stock and tomatoes in a pan and warm through over a low heat. In a separate wide and shallow pan (suitable for risotto) melt the butter and olive oil; add the onion and gently sauté for around 10 mins until translucent. Next add the rice and stir to coat in the oil, butter and onion.
Slowly add the warmed stock and tomato mix one ladleful at a time. Once the ladleful of the liquid has been absorbed, add the next ladleful, stirring all the time. Continue until all the stock and tomato mix has been used up: this process should take around 20 mins. The rice should be just al dente and the risotto should be a thick creamy consistency. Once cooked turn off the heat and cover with a lid for 5 minutes, this allows the risotto to rest and the flavours to settle.
To finish the risotto add a final knob of butter and add a generous amount of grated Parmesan and fresh black pepper. Serve on warm plates scattered with fresh basil leaves.
