Submitted by Chef Joseph Cassinelli of Pizzeria Posto, The Painted Burro, and Posto Mobile. He gets his tomatoes from area farms and finds his copy of Edible Boston at one of his own restaurants!
2 tablespon olive oil
½ white onion, small dice
2 garlic cloves, thinly sliced
6 large yellow tomatoes
3 cups Arborio rice
1 pint grape tomatoes, halved
2 quarts vegetable stock, hot
1 cup leeks, sliced
3 tablespoons Parmesan, grated
½ stick butter
5 basil leaves, sliced
salt and pepper to taste
Score the yellow tomatoes and blanch in boiling water for 10 seconds. Transfer to an ice water bath. Peel skin and dice tomato flesh into large chunks.
In a large pot, heat olive oil just below the smoking point. Add garlic and onions and saute until golden brown.
Add the yellow tomato chunks and any excess liquid. Let simmer on low for about 20 minutes until tomatoes break down and thicken slightly.
Stir in rice and add vegetable stock in small increments. Keep heat low and continue to stir and add stock as rice absorbs the liquid. Repeat for about 40-50 minutes. The rice should be soft but still have a slight texture to the mouth but no crunch.
To finish add the leeks, grape tomatoes, cheese and butter. Cook for a few more minutes until leeks soften and risotto is uniform. Add more liquid if necessary. Finish with basil, salt and pepper to taste.
Finally, plate in a bowl, garnish with some more basil and grated Parmesan