Tomato Risotto and Tropical Caprese Salad

The goal of tonight was to use up a number of the fruits and veggies I have in the fridge.  I was able to incorporate Mango, Tomato, Fennel, Onion and Basil in this menu.

Menu
Tomato Risotto
Tropical Caprese Salad

Tropical Caprese Salad
My husband's first reaction was cheese and mango?  But once he had a bite he was pleasantly surprised.  I replaced the tomato slices in a typical caprese salad with fresh slices of mango.  The directions for this is really quite simple. Peel the mango and cut into slices. Slice some fresh mozzarella and drizzle with a basil vinaigrette.

I made my vinaigrette in a food processor by adding a palm of roughly chopped fresh basil leaves, 2 tablespoons of lemon juice, 2 tablespoons of White Balsamic Vinegar, a bit of lemon zest, 1 garlic clove minced and 4 tablespoons of olive oil. I just kept blending until it the basil broke down quite a bit.

Place the mango and mozzarella on a platter and drizzle with the vinaigrette. Finish off by sprinkling a few chopped fresh basil leaves on the top of the salad. I had intended on also including some Speck Americano on the platter but forgot to get it out of the fridge.  It's been one of those days.

I found the risotto recipe on Epicurious, it was originally published in the July 2008 Gourmet magazine.

Tomato Risotto
1 1/2 pounds tomatoes
3 cups chicken stock or reduced-sodium chicken broth
Scant 1/4 teaspoon crumbled saffron threads
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 medium fennel bulb, fronds chopped and reserved for garnish, stalks discarded, and bulb finely chopped (2 cups)
1 cup finely chopped onion
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano

Bring a large pot of water to a boil.

Core tomatoes and cut a shallow X in bottom of each, then blanch tomatoes in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking.

Peel tomatoes using tip of a small paring knife, then halve tomatoes crosswise. Squeeze juice from tomato halves through a sieve into a bowl, pressing on and then discarding seeds. Finely dice tomato flesh.

Bring stock, water, saffron, and tomato liquid to a simmer in a medium saucepan and keep at a bare simmer.

Meanwhile, heat oil and butter in a heavy medium saucepan over medium heat until foam subsides, then add fennel and onion and cook, stirring occasionally, until softened and beginning to turn golden, 12 to 15 minutes.

Add rice and cook, stirring constantly, until it turns opaque, about 3 minutes. Reduce heat to medium-low, then add wine and cook, stirring, until absorbed. Continue simmering and adding hot tomato-saffron stock, 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, 18 to 25 minutes total (you will have some stock left over).

Stir in diced tomatoes, cheese, and salt and pepper to taste. Thin with stock if desired.

Serve topped with chopped fennel fronds.

Note- I only had about 1/3 of a cup of fennel bulb but it was still delicious!

This meal was rated 4 asparagus spears