This Creamy Tomato Risotto recipe is featuring Citarella New York and De Nigris Balsamic Vinegar brand. Italian Kitchen Confessions has been the winner of Balsamic Vinegar week context. I am featuring their products, recipe and opinions are mine.
This tomato risotto recipe celebrates the beauty of seasonal tomatoes and traditional Italian cooking. By layering three types of tomatoes—roasted cherry tomatoes, freshly grated heirloom tomatoes, and rich tomato paste—you create incredible depth of flavor in every bite.
The final touch? A delicate drizzle of De Nigris Aged Balsamic Vinegar of Modena. Its velvety sweetness perfectly balances the tomatoes’ natural acidity, creating a creamy, elegant, and unforgettable risotto.
More than just a tomato rice dish, this is an Italian risotto that honors technique and tradition, coming straight from my dad, who taught me how to make the creamiest risotto. The final touch—a few precious drops of aged balsamic vinegar—adds a subtle complexity and graceful finish that makes this dish unforgettable.
TOMATO RISOTTO: INGREDIENTS THAT MATTERS
You will find all ingredients in the recipe card, here you will find 3 reasons why this risotto recipe stands out:
- Triple Tomato Layering → Grated, roasted, and concentrated for complex flavor.
- Tomato-Infused Broth → Intensifies the natural sweetness and richness.
- Aged Balsamic Finish → Adds elegance and balances acidity beautifully.Authentic Italian Technique → Creaminess achieved without cream, using “mantecatura.”
- Authentic Italian Technique → Creaminess achieved without cream, using “mantecatura.”
TRIPLE TOMATO LAYERYING
Using multiple types of tomatoes in one dish is like composing a symphony — each variety contributes a different note, and together they create complexity, depth, and balance. Here’s what each one brings to the table:
- Tomato Paste – Rich and Intense: deeply concentrated, provides an umami punch and a deep, slow-cooked flavor without hours of simmering. Just a couple of spoonfuls give the risotto backbone and color.
- Roasted Cherry Tomatoes – sweet-savory burst: Roasting brings out the natural sweetness of tomatoes, making them taste less acidic and more enjoyable for those who find raw tomatoes too tart. Roasting develops deeper, more complex flavors, with notes of caramelization and a savory umami quality.
- Fresh Grated Tomato – Bright and Lively: Grating a fresh heirloom tomato brings brightness and freshness to balance the heavier elements. It lightens the overall flavor and keeps the risotto tasting summery and alive. The grated pulp also dissolves beautifully into the rice.
MY TIP: use at least 3 kind of tomatoes as it really brings up a layered tomato flavor, a sort of love letter to the best produce summer offers.
SUBSTITUTIONS: Tomato paste can be double or triple, depending on the intensity you prefer. Swap cherry tomatoes for Campari, Heirloom for San Marzano or Roma.
WHY MAKE YOUR OWN TOMATO-INFUSED BROTH
WHY MAKE A TOMATO BROTH FOR YOUR TOMATO RISOTTO
- Boosts Rich Tomato Flavor – Preparing a homemade tomato broth enhances the natural sweetness and depth of flavor in your tomato risotto, making every bite more vibrant and aromatic.g every bite more vibrant and aromatic.
- Creates a Naturally Creamy Texture – Tomatoes release natural pectin, which helps achieve that perfectly creamy risotto without the need for heavy cream, keeping the dish lighter yet indulgent.
- Balances Sweetness and Acidity – Using a tomato-based broth gives your risotto a beautifully balanced flavor profile, complementing the richness of Parmesan and the tang of Balsamic Vinegar of Modena.
MY TIP: Skip store bought vegetable broth, and make your simple tomato-y broth to achieve deeper flavor, creaminess and balance all the ingredients.
SUBSTITUTIONS: Alternatively add tomato paste and chopped tomatoes to a store bought vegetables broth
THE FINISHING TOUCH: BALSAMIC VINEGAR – Featuring De Nigris Brand
- When choosing a finish for your risotto with aged balsamic, De Nigris offers a trusted and flavorful option since it is made following the age-old balsamic tradition of the Modena region.
- For this recipe I chose to use De Nigris Balsamic Vinegar Excellence Line (Founder recipe). De Nigris has created a special item to commemorate its founders. This is ideal for finishing the risotto as it is aged, thick and intense. Pairs perfectly with the acidity of tomatoes and the creaminess of the Parmigiano.Making your own tomato
MY TIP: Use it uncooked, as a finishing drizzle, to preserve the aromatic complexity and flavor. Cooking aged balsamic reduces its aroma and flavor.
SUBSTITUTIONS: De Nigris has a wide range of Balsamic Vinegars. Check for Balsamic glaze, if you want something more sweet. Or for a wow effect, add some Balsamic Vinegar Pearls.
HOW TO MAKE RISOTTO CREAMY WITHOUT CREAM: MY DAD’S METHOD
My father taught me how to make Italian risotto, and though he’s no longer with us, his lessons stay with me. He showed me that risotto isn’t just cooked—it’s nurtured, with patience, care, and love. Each pot still teaches me something new. This tomato risotto is the creamiest I’ve ever made—maybe I’ve finally learned to slow down and listen. My father was a master of “mantecare,” the art of creaming risotto, which remains at the heart of every authentic Italian risotto.
- Turn off the heat when the rice is al dente and still slightly loose.
- Add a generous knob of cold unsalted butter : The cold butter emulsifies with the starch and remaining liquid, creating creaminess.
- Add a handful of grated Parmigiano Reggiano for depth, umami, and texture.
- Stir vigorously for 30–60 seconds until the butter melts and the risotto transforms into a glossy, creamy consistency.
- Cover the pot and let it rest for 1–2 minutes before serving.
FAQ
How do I know when my risotto is done?
It should be creamy but the grains should still have a gentle bite (al dente). When you drag a spoon through the center of the pan, the risotto should slowly flow back.
Which rice is best for creamy tomato risotto and why?
Arborio → Most common, creates a slightly softer risotto, perfect for tomato-based recipes.
Carnaroli → Chef’s favorite, keeps a firmer, silkier texture and absorbs broth beautifully. Great for mushrooms and meat risotto
Vialone Nano → Great for Venetian-style, soupy risottos.
AVOID: long-grain or parboiled rice — they lack the starch needed for creaminess.
MY TIP: Toast the rice in fat (butter or olive oil) at the start (tostatura) to lock in texture, then add warm broth gradually while stirring to develop risotto’s signature creaminess.
Can I make tomato risotto vegan or dairy-free?
Absolutely! To make this tomato risotto vegan, replace butter with extra virgin olive oil and skip the Parmigiano Reggiano. You can also add a sprinkle of nutritional yeast for a cheesy flavor without dairy.
Can I use canned tomatoes instead of fresh?
Yes, you can substitute fresh tomatoes with high-quality canned San Marzano or plum tomatoes. They have a naturally sweet and balanced flavor, which works beautifully in this risotto. If using canned, drain excess liquid to avoid making the risotto watery.
Can I make tomato risotto without wine?
Yes! Replace the wine with extra vegetable broth or add a splash of white balsamic vinegar to achieve similar acidity without altering the flavor profile.
Ingredients
FOR THE TOMATO-Y BROTH
- 2 stalks celery halve
- 1 medium onion quartered
- 1 medium carrot halved
- 1 large tomato quartered
FOR THE RISOTTO
- 1½ cup rice Arborio
- 1 small shallot
- 2 tbsp olive oil extra virgin
- ½ cup white wine dry
- 1 lb cherry tomatoes
- 2 tbsp tomato paste
- 0.5 pound tomatoes fresh grated
- 3 tbsp butter unsalted
- ⅓ cup Parmigiano Reggiano grated
- 4 tsp De Nigris Balsamic Vinegar of Modena Aged
- 2 tsp black pepper freshly cracked
- 3 tsp salt
- 9 slices tomatoes heirloom, different colors.
Instructions
- MAKE YOUR OWN TOMATO BROTH
- Bring a stock pot filled with 4 cups of water and add celery, onions, carrots, salt, tomato paste and 1 large quartered tomatoes. Bring it to boil, and use this to cook your risotto.
FOR THE TOMATO RISOTTO
- Roast the cherry tomatoes:Start by switching thee oven at 400°F (200°C), lay your cherry tomatoes on a baking tray covered in parchment paper, drizzle with little oil and roast for 25-30 minutes until the tomatoes are cooked.
- Sauté the aromatics:In a wide saucepan, heat the olive oil over medium heat. Add the chopped shallot and a pinch of salt. Sauté until soft and translucent, about 3–4 minutes.
- Toast the rice:Add the rice to the pan and stir to coat in the oil and shallots. Toast the rice for 1–2 minutes, stirring constantly, until the edges look translucent.
- Add the first layer of tomato:Add the tomato paste into the rice and stir, adding a bit of broth. Let is absorb.
- Deglaze with wine:Pour in the white wine and cook, stirring, until it is fully absorbed.
- Continue layering the tomatoes:Remove the roasted tomatoes and blend them at high speed. Add the roasted tomatoes. Stir until juice is absorbed. Add one more cup of broth and let is absorb.
- Continue cooking the risotto:Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next.
- Add the last layers of tomatoes:Add the freshly grated tomatoes for freshness Continue adding broth until rice is al dente.
- Finish the risotto:Turn off the heat. Stir in the cold butter and grated Parmigiano. Taste and adjust with salt and pepper. The risotto should be loose and silky.
- Add the balsamic:Right before serving, drizzle in the Balsamic Vinegar of Modena. Stir once or twice—don’t overmix. The balsamic should lift and contrast the tomato sweetness beautifully.(See notes)
- Serve:Spoon into shallow bowls. Garnish with fresh basil, a few thinly sliced heirloom tomatoes and an extra swirl of balsamic, if desired.
Notes
- Choose Dense & Fragrant or Thick & Intense variants, aged ≥ 3 years.
- Use only as a finishing drizzle (about ½ tsp per bowl).
- Do not stir into cooking—heat dulls its aromatic depth
Nutrition
TOMATO RISOTTO SERVING SUGGESTIONS
- Serve as a vegetarian main with a crisp green salad and crusty bread or focaccia.
- Offer smaller portions as a starter for a formal meal.
- Add a dollop of whipped ricotta or stracciatella on top for a luxurious touch that adds contrast.
- Add whipped ricotta or stracciatella for extra richness.
- Pair with grilled shrimp or seared scallops for a dinner-party twist.
- Finish with a classic Italian Tiramisu, or if you prefer something lighter a strawberry pannacotta will work.
TOMATO RISOTTO STORAGE TIPS
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat: in a pan , add the risotto with with a splash of broth or water to restore creaminess.
- Avoid freezing Italian risotto—rice becomes mushy when thawed.
- Use leftovers for risotto cakes or stuffed vegetables the next day.
WHICH WINE TO PAIR WITH TOMATO RISOTTO WITH BALSAMIC VINEGAR
Aged balsamic calls for balance. Pair this tomato risotto with:
A red like a Barbera: Medium body, high acidity, complements tomatoes beautifully.
If you prefer white, go for Verdicchio or Soave: they bring minerality and freshness.
MORE ITALIAN RISOTTO RECIPES
If you love risotto, you’ll find several authentic Italian risotto recipes here—each one close to my heart.
Artichokes risotto: ideal when this veggies are in season, is delectable.
Risi e Bisi: a classic Venetian dish, great in spring when peas are at their peak.
Squid Ink Risotto: a black, dense risotto with calamari. Dramatic and tasty!
Saffron Shrimp Risotto: Rob’s favorite, it is a flavor dish where the taste of fresh shrimp meets the spicy and warm notes of saffron.
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