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risotto with cambozola and tomatoes

April 16, 2009


We eat risotto here about once a month.  I love the fact that risotto is such a foundation dish – you can add just about anything to it.  Bits of cheese, leftovers, baby tomatoes that are getting all wrinkly in the fridge.  That’s what we ate tonight, with turkey sausages on the side.  It was a fine Thursday evening meal.  Do not tell my family exactly what Cambozola is, or they will never trust me to cook for them again.  

Risotto with Cambozola and Tomatoes
-adapted from Jamie Oliver’s basic risotto recipe

Basic Risotto Recipe (click on link above for recipe)
Handful of baby tomatoes, cut in half
1/4 cup balsamic vinegar
salt and pepper
1/2 cup cambozola cheese, cut into chunks
zest and juice of two lemons
1/2 cup grated Parmesan cheese
handful of basil leaves, torn

As you can see, this is not an exact recipe. The risotto won’t mind. Just make sure you make the basic recipe and stir the heck out of it and let it drink as much chicken stock as it wants.

Marinate the baby tomatoes in the balsamic vinegar, salt and pepper. Stir into cooked risotto. Add cheeses and stir until melted. Stir in lemon zest and juices. Top with basil.

One Comment leave one →
  1. ella permalink
    April 16, 2009 8:09 pm

    i no longer trust you. i’ll be watching you cook from now on….

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