STEWED TOMATO RISOTTO MOLDS
Sweet onion cooked till very soft, combined with stewed tomatoes and Kalamata olive to make this simple risotto memorable!
Makes 8 cups
2-1/2 c. water
1 t. salt
1 T. corn oil
2 c. long grain white rice
3 T. corn oil
1 jumbo yellow or sweet onion, peeled, cut in half from top to bottom, then crosswise into 3/16 inch wide half rings
1 t. sugar
15 Kalamata olives: remove pits and cut each, from end to end, into 4ths
3, 14 oz. cans stewed tomatoes including liquid; cut each tomato piece in half or 3rds (Del Monte brand is gluten-free)
salt and black pepper
additional Kalamata olive strips for garnish
Combine water, salt and oil in large saucepan. Bring to boil, add rice, stir, return to boil, stir well again. Cover tightly, reduce heat to low and simmer for exactly 20 minutes. Remove from heat and let set for 10 minutes, no longer. Remove cover, fluff with fork and refrigerate till cool.
In large skillet, over medium heat, melt oil. Add onion, salt lightly, then sauté till soft, lightly browned and sweet. This will take a few minutes.
Sprinkle sugar over onions; add olive meats, stir well, salt and pepper to taste, then cook till onion becomes very soft and sweet.
Add stewed tomatoes including liquid. Stir well and heat to boiling.
Now add rice all at once. Stir to evenly disperse tomatoes through rice. Salt to taste, then heat rice till very hot.
For each serving: Pack 1 cup measuring utensil or its equivalent, moderately firmly, with rice to the rim. Invert onto dinner plate. Sprinkle each with a little black pepper and top with a couple Kalamata olives strips.
Notes: RE: Rice: When instructed to fluff rice with fork, it doesn’t mean just the top surface; it means to aerate the rice, from the bottom up and all through the middle.
This risotto is simple but delicious. The rice is softer than usual, but creates a pleasing creamy texture achievement, without the addition of cream.