Chris Shaw’s risotto with datterini tomatoes, pecorino and mint. Photograph: Phoebe Pearson/The Guardian. Food styling: Hanna Miller. Prop styling: Anna Wilkins. Food styling assistant: Liam Baker. View image in fullscreen Chris Shaw’s risotto with datterini tomatoes, pecorino and mint. Photograph: Phoebe Pearson/The Guardian. Food styling: Hanna Miller. Prop styling: Anna Wilkins. Food styling assistant: Liam Baker. Food Jammy tomato risotto and amaretto roast peaches: Toklas chef Chris Shaw’s simple summer recipes Make the most of the season’s freshest produce with a light but richly flavoured tomato-dosed dinner and a booze-laced, New York-inspired dessert
Prefer the Guardian on Google A t Toklas, ingredients such as datterini tomatoes and ripe peaches are taking centre stage. These recipes celebrate the simplicity of summer cooking, allowing produce to shine with minimal intervention. From a risotto layered with sweet tomatoes, pecorino and mint to roast peaches finished with amaretto and mascarpone, they capture the character of the season – fresh, generous and full of flavour.
A really light risotto. There’s no butter in it – just olive oil and cheese – and the richness comes predominantly from the roast tomatoes.
For the stock 4 shallots , peeled 2 sticks celery , trimmed 1 vine of tomatoes 2 carrots
For the roast tomatoes 500g datterini tomatoes , washed Salt Olive oil 4 garlic cloves, peeled For the risotto Olive oil 2 shallots , peeled and finely diced 1 garlic clove , peeled and crushed Salt and black pepper 350g risotto rice 2 tbsp tomato puree 150g pecorino romano , grated 30g fresh mint , leaves picked and finely chopped
To make the stock, roughly chop all the vegetables and put them in a saucepan. Cover with two litres of cold water and bring to boil over a high heat. Turn down the heat and leave to simmer for 20 minutes.
Meanwhile, heat the oven to 170C (150C fan)/335F/gas 3½. Put the tomatoes in a roasting tray, season with salt and drizzle with olive oil. Add the garlic, then roast for about an hour, until the tomatoes are jammy.
Bring a large, heavy-based pan to a medium heat. Add a generous glug of olive oil, followed by the diced shallots, crushed garlic and a pinch of salt. Once the shallots are soft, add the rice and stir well to coat. Add another pinch of salt then toast the rice for a minute or two, until the edges begin to look translucent. Add the tomato puree and cook for two to three minutes.
Strain the stock and discard the vegetable solids. Add the stock to the rice one large ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next.
After about 18-20 minutes, when the rice is just cooked but still has a little bite, take the pan off the heat and stir through the roast tomatoes, roast garlic, grated pecorino and chopped mint. The tomatoes should break up nicely once incorporated into the hot rice.
Season to taste, finish with a generous glug of olive oil, if desired, and serve immediately.
View image in fullscreen Chris Shaw’s amaretto roast peaches with mascarpone. Inspired by the restaurant Via Carota in New York , this is a really great summer dessert – it’s super-easy, too.
For the mascarpone cream 250g mascarpone 50ml double cream ¼ vanilla pod , seeds scraped out 50g icing sugar
For the peaches 4 good-quality (ideally yellow) peaches 75g icing sugar 150ml amaretto
Combine all the ingredients for the mascarpone cream in a bowl, beat well w…