Frasca’s Tomato Risotto



Frasca's Tomato Risotto

Author Chef Ian Wortham, Frasca Food & Wine, 2016


  • 1 cup Vialone Nano rice
  • 1 ea medium onion minced
  • 1 cup white wine plus 1 tablespoon
  • 1/3 cup fennel fronds minced
  • 1 ea medium heirloom tomato milled
  • 15 ea cherry tomatoes halved
  • 1 tbsp tomato vinegar
  • Parmigiano-Reggiano grated
  • 8.5 -12.5 cups blonde chicken stock recipe included


  • Sweat out the minced onion in olive oil until soft and translucent, set aside. Dry toast the rice in a medium saucepan until a nutty aroma occurs. Add the onion and white wine to the toasted rice; cook out the wine while stirring the rice. Begin to add broth to the rice while diligently stirring over medium heat, adding more broth as the rice absorbs it. Add a little salt during the cooking process, but not much to account for liquid reduction. After about 15 minutes or so the rice will be ready to ‘rest’. Make sure you don’t have much liquid in the pot at this time. The rice should look somewhat tacky. The grains will have some bite, and if you prefer you can cook it longer. Let the rice rest for about 6 minutes; after the rest add the milled tomatoes and stir in.
  • Put the rice back on the heat, add the olive oil and stir to emulsify and create a creamy texture and appearance. It may need a little chicken broth to achieve this. Finish the dish with the tomato vinegar, halved cherry tomatoes, fennel, and salt to taste. Serve on warmed plates with a light grating of Parmigiano-Reggiano.
  • Blonde Chicken Stock
    1 whole chicken
    1 yellow onion
    1 stalk celery
    1 carrot 
    5 liters water (for stock)
    6 liters water (for blanching)
    Break down the chicken and reserve the breasts for another meal. Place the legs, wings, and bones in a pot of sufficient size and cover with cold water. Put on high heat and let the water come to a boil. When it has boiled drain off the water and discard. Save the blanched bones to start the broth. Put the bones in a clean pot and cover with water. Place on medium/high heat and allow the water to come to a simmer. While the chicken bones are coming up to a simmer peel and rough chop the onion, carrot and celery. These go into the pot after about 2 hours of simmering. Simmer for another 2 hours after the vegetables are added. Strain and cool.