Tomato Water Risotto

1. Prepare Tomato Water

Roughly puree the tomatoes and add to a food processor with a pinch of salt. Pulse until you have a chunky puree, similar to a smooth salsa. Place the puree in a cheesecloth-lined colander set over a bowl, with a container underneath to allow space for drainage. Refrigerate and let drain overnight. You're looking for three cups of finished tomato water, if you come up a bit short just make up the difference with lightly salted water or chicken stock. The leftover pulp can be turned into a simple tomato sauce for pasta.

2. Sweat Aromatics

In a heavy-bottomed pan, melt half of the unsalted butter over medium heat. Add the finely chopped shallots and a pinch of salt, cook until they are translucent, stirring frequently.

3. Toast Rice

Stir in the arborio rice, toasting it with the shallots until it becomes slightly translucent and fragrant.

4. Deglaze

Pour in the dry white wine, stirring until it has fully reduced and the alcohol has evaporated.

5. Cook the Rice

Add two thirds of the tomato water to the pan, simmering and stirring occasionally to prevent the rice from sticking. Wait until most of the liquid is absorbed before adding more. Continue adding the remaining tomato water in portions, allowing each addition to be mostly absorbed before adding the next. This process should take about 18-20 minutes total. This constant stirring will help to build that creamy texture of a great risotto. The finished texture should be slightly loose, enough to spill out a bit if spooned onto a plate. The rice should be just cooked with a bit of resistance in the center without any crunch.

6. Finishing Ingredients

When the rice is al dente and the risotto has a creamy yet slightly loose consistency, remove the pan from the heat and fold in the microplaned Parmesan cheese and butter. Stir in the minced chives and adjust the seasoning with salt and black pepper to taste.