Julia Busuttil Nishimura Shares Late Summer Tomato Risotto Recipe from New Cookbook Simple Pleasures

Julia Busuttil Nishimura has released a recipe for late summer tomato risotto, featured in her new cookbook, Simple Pleasures, published by Plum. The dish is designed for long nights in hazy heat and calls for the ripest, most luscious tomatoes, ideally made in February when tomatoes have had a full summer of sun. The recipe includes ingredients such as 1 litre vegetable or chicken stock, 750g ripe tomatoes, 2 tablespoons unsalted butter, 1 tablespoon extra-virgin olive oil, 4 finely chopped shallots, sea salt, 300g carnaroli or risotto rice, 125ml dry white wine, 30g finely grated Parmigiano Reggiano, and black pepper. To serve, it requires 1 ripe tomato and diced basil leaves. The method involves heating the stock, grating the tomatoes and discarding the skin, cooking shallots in butter and oil, toasting the rice, adding wine and tomato pulp, then gradually adding stock while stirring until the rice is al dente. Off the heat, remaining butter and Parmigiano are stirred in vigorously until glossy. The risotto is plated with diced tomato, basil, and olive oil. The cookbook is priced at RRP $44.99, with photography by Armelle Habib. The article also suggests other recipes and encourages newsletter sign-up.