Name: Tomato Risotto with Frizzled Red Onions
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 lb tomato, large, ripe beefsteak, halved (905 grams); 1 red onion, medium-large, halved and thinly sliced; olive oil, as needed for cooking; 3 cloves garlic, minced; 1/3 cup dry white wine, 80 ml; 1 cup uncooked arborio or carnaroli, 200 grams; or another short-grained rice, such as sushi rice; salt, to taste; black pepper, freshly ground, to taste; red pepper flakes, to taste; 2 cups water, about; 275 ml; 2-3 tbsp butter, 30 to 45 grams; or olive oil, to finish; parmesan cheese, grated, to finish; 1 bunch basil, handful of leaves, to finish

Steps

Start by heating your oven to 350°F.
Next, make the risotto: Hold each halved tomato with its cut side against the large holes of a box grater, and grate it so the flesh and juices pass through. Try to keep as much of the outer skin intact as you can, then toss the skin. You should end up with about 2 1/2 to 3 cups of tomato pulp.
Set a 4-quart Dutch oven (or a deep, oven-safe saucepan with a lid) over medium-high heat and warm 3 to 4 tablespoons olive oil. Add the red onion and cook, stirring, until it softens. Keep cooking until the pieces turn deeply golden brown and mostly crisp, about 8 to 10 minutes.
Scoop half of the onions onto a paper towel-lined plate and sprinkle them with salt. Set them aside for later.
Add the garlic to the onions still in the pan and cook, stirring, for one minute. Season with salt and freshly ground black pepper, plus a pinch or two of red pepper flakes.
Stir in the uncooked rice and let it toast gently with the onion and garlic for 3 minutes.
Pour in the wine and cook, stirring, until it has cooked away.
Add the grated tomato pulp, followed by 2 cups of water. Season generously, beginning with 2 teaspoons kosher salt (you can add more to taste), plus plenty of grinds of black pepper.
Bring everything to a simmer, then turn the heat off. Cover the pot with its lid and move it into the oven.
Bake the risotto for 25 to 30 minutes, until most of the liquid has been absorbed but it still looks just a tiny bit watery. Peek halfway through to make sure the liquid hasn't all disappeared; if it looks low, stir in another 1/2 cup water.
To finish: Set the pan on a trivet or cooling rack on your counter. Take off the lid and stir for 2 minutes, until the risotto looks creamier and more risotto-like.
Give it a taste and adjust the seasoning with more salt and pepper as you like. Stir in 2 to 3 tablespoons of butter (or olive oil).
Top with whatever you like, such as parmesan and torn basil. Finish with the reserved frizzled onions, and serve.

Adapted from Smitten Kitchen.