Tomato Risotto - extra-virgin olive oil

Method

• 1. Set a medium heavy-bottomed pot over medium-low heat. Swirl in 2 tablespoons olive oil. Add onions and 1 teaspoon salt. Sweat onions until translucent, about 5 minutes.
• 2. In another pot, bring water to a simmer.
• 3. While water heats up and onions cook, juice tomatoes and celery. If you don't have a juicer, pulse tomatoes and celery in a food processor or blender until liquefied. Push through fine mesh strainer, reserving juice and discarding solids.
• 4. Turn onion pot's heat up to medium-high and stir rice into the sauteed onions. Toast 2 minutes, or until grains are hot and opaque.
• 5. Deglaze pot with 2 cups simmering water. Stir until liquid is absorbed and season with 2 teaspoons salt. Adjust heat to keep risotto at a steady simmer. Add another 1-2 cups water and continue to stir often.
• 6. Once liquid is absorbed, add another 1-2 cups water and continue to stir regularly.
• 7. When rice has cooked for about 15 minutes, or once it is five minutes shy of al dente, stir in tomato juice. Cook, while stirring, 4 additional minutes, or until risotto is creamy and rice is al dente.
• 8. Quickly stir in 4 tablespoons olive oil, basil and parmesan. Remove from heat and add lemon juice. Taste and season with salt, if needed.
• 9. In a small bowl, mix cherry tomatoes with 2 tablespoons olive oil and pinch of salt.
• 10. Garnish risotto with tomato-oil mixture. Serve immediately.