Heirloom tomatoes in season are seriously one of my favorite foods. In fact, I got to have a fancy dinner last night and there was an heirloom tomato and burrata salad that I could have eaten gallons of. I was in paradise.
So last week at the farmer’s market when I saw these gorgeous big lumpy heirloom tomatoes, I had to get my paws on them immediately. Thoughts of juicy chunks of tomato swimming in creamy, salty ricotta and tossed with al dente pasta danced through my head. I had plans.
Then plans changed, and I had friends coming over that night, last-minute. Since they’re gluten-, dairy-, and egg-free, I had to make some adjustments to my master plan.
I racked my brain to find something that they’d be able to eat and would still do these beautiful tomatoes justice. I landed upon a simple risotto, with a few adjustments to accommodate their health challenges (namely, I left out the butter and parmesan—sad, but necessary). I was worried it wouldn’t be nearly creamy enough, but it was still totally delicious.
My love of risotto is legendary, and I’ve never understood why people are so scared to make it. Yes, it’s time consuming and takes a little TLC, but it’s also very straightforward, not difficult at all. It’s the perfect dish to put on the stove when you already have people over and want to just stand there and drink wine and chat and stir constantly. Or heck, make your guests stir and drink wine and chat while you put the rest of the meal together. This version lets the tomatoes be the star, with a supporting cast of fresh basil and balsamic vinegar to add just a little extra.READ THE POST