Risotto with Fresh Tomatoes

I created this recipe to demonstrate at the Los Banos Tomato Festival, Saturday and Sunday, October 6 & 7. I will be a guest chef on the Main Stage twice on Sunday at 12:15 and 2:15.

The Los Banos Tomato Festival features a variety of events, contests and entertainment that will appeal to people of all ages. From truck-pulls to celebrity chef demonstrations to kiddie events – there is something for everyone in the family.

Risotto with Fresh Tomatoes

Make a batch of risotto…need a good recipe..look on page 129 of our Cookbook: Cooking Dinner.

While the risotto is cooking and in between stirring….in a separate pan, saute over low heat 1/8th of a red onion, sliced very fine and one garlic clove in 2 tablespoons olive oil. After 10 minutes, stir in 2 chopped and seeded fresh tomatoes – use heirloom or homegrown whenever possible! Sprinkle generously with sea salt, add a few sprigs of fresh herbs – thyme, sage, oregano and rosemary and saute for 5 more minutes. When risotto is done, stir in sauteed tomatoes and serve with freshly grated Parmesan cheese.

Los Banos Tomato Festival – More Info Here

Cook, Eat, Laugh…Claudia

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