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recipes tomato risotto
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Recipes
(108)
Easy
Recipes
Use the smallest tomatoes you can find at the market for this recipe—they’ll be extra sweet.
5.0
(4.76)
Quick
Recipes
Finishing this risotto with Tomato Water in place of stock gives it a pure, bright tomato flavor.
4.0
(4)
Recipes
The path to perfect risotto is all about treating the rice right, but the added umami from torn mushrooms and thyme sure doesn’t hurt.
4.6
(4.58)
Recipes
Risotto has a reputation for being fussy and laborious, but a few tips will get you on your way to a pot of creamy perfection (no constant stirring required).
4.0
(4.17)
Recipes
Classic Italian risotto gets a fresh fall twist with the addition of naturally sweet butternut squash and earthy mushrooms.
Quick
Recipes
This (almost) no-cook pasta is an ardent love letter to summer’s ripest tomatoes (and your box grater).
5.0
(4.88)
4.0
(4.2)
Quick
Recipes
Salting and straining ripe tomatoes extracts their flavorful juices; when combined with verdant basil oil, it makes a slightly sweet and vegetal salad dressing.
4.6
(4.6)
Recipes
With four ways to dress it up, this simple risotto recipe is worthy of a dinner party—but it's also delicious topped with nothing at all.
4.6
(4.64)
Recipes
Making risotto is like taking care of a baby—it demands a lot of attention, but its needs are simple. Coddle this one with frequent stirring and it will turn out just fine.
4.0
(4.19)
Quick
Recipes
A silky, balanced, cling-to-the-pasta tomato sauce with little to get in the way.
4.7
(4.67)
Quick
Recipes
Tomato slices are salted ahead and then set into a garlicky, somewhat spicy olive oil bath with Cotija, a dry-aged Mexican cheese.
4.6
(4.6)
Articles
(145)
Cooking
Chef Angie Rito shares her pro moves for chicken parm, from her favorite type of canned tomatoes to how she likes to season the breading for the chicken cutlets.
Sam Stone
Cooking
It just takes two to make it happen.
Adam Rapoport
Cooking
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
Cooking
It’s creamy and velvety, with none of the standing around.
Kendra Vaculin
Cooking
Use the pantry staple to make everything from an easy salsa fresca to a creamy—yet vegan!—tomato soup.
Alyse Whitney
Culture
Tamra Davis
Videos
(75)
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Today, one of NYC’s best Italian chefs, Angie Rito, demonstrates how she cooks the perfect chicken parmesan. As co-founder of Don Angie and San Sabino, Rito has mastered the art of Italian fine dining, but even top chefs still love the classic dishes easily made at home.
Learn more about chef Angie Rito's chicken parm dos and don't here
Learn more about chef Angie Rito's chicken parm dos and don't here
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Join Molly in the Test Kitchen as she makes arancini (deep fried stuffed rice balls)! To make these Sicilian cheese-filled snacks, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It’s a labor of love that will make other people love you, which is reason enough to give this recipe a try.
Check out the recipe here: https://bonappetit.com/recipe/mozzarella-arancini-stuffed-rice-balls
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Produced by Bon Appétit with Mutti® | There’s no denying that Italian summers are the stuff of dreams. We’ve crafted simple weeknight recipes that transport the flavors of Parma right to your table using Italy’s favorite tomato: Mutti®.
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Chicken feet are a mainstay of many cuisines, but a lot of people still look at them nervously. Not chef Harold Villarosa. In the first episode of his new show, Dish It Out, Harold hits the streets of New York to learn all about chicken feet and their place in Filipino cooking. He then returns to the kitchen to transform them into a brand new dish: chicken feet risotto.
Read more: 15 Risotto Recipes to Make Your Heart Stir
Read more: 15 Risotto Recipes to Make Your Heart Stir
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Feeling for some soup tonight? Try this recipe!
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Produced by Bon Appétit with Mutti® | There’s no denying that Italian summers are the stuff of dreams. We’ve crafted simple weeknight recipes that transport the flavors of Parma right to your table using Italy’s favorite tomato: Mutti®. Recipe created by Chef Joanne Weir