If you know Raymond Blanc, then you must know his restaurant, Le Manoir aux Quat’Saisons. A while ago, we dined there. It was probably one of the best Michelin star restaurants that we have ever been that left us with really good experience!
I remember we had Menu Découverte, a 9-course menu at £150 per person, excluding wine, coffee and petit fours. (Yes, it’s not cheap for good food!) Raymond Blanc is one of the inspiring chefs who teaches proper French food. If you want to learn making ‘real’ French food (when I say ‘real’, it means authentic, comprehensive and correct methods that guarantee great outcomes!), then you will not be disappointed. For those who are serious about food, then you’ll know what I mean.
I watched one of the series of Kitchen’s Secret by Raymond Blanc and was reminded to try out the tomato essence and tomato risotto recipes. When we were at Le Manoir, we have tomato risotto and absolutely loved it. I remember asking one of the waiters how it was cooked and he did explain the tomato essence bit to me! So, I was keen to try making it at home. This recipe takes a bit of patience as you need to make the tomato a day before, preferably. But, the result is well worth it!
I forgot to take a picture when I hang the muslin parcel with tomato mixture to obtain the essence. Hence, I just took a photo shown below to demonstrate how the tomato essence was obtained.
Tomatoes are abundant at this time of the year. So, try to grab those little jewel-liked cherry tomatoes. This is truly a vegetarian dish and I was really impressed by all the flavours without using seafood or meat. I could eat this risotto everyday! Look at the dish, it’s so summery and basically it is summer in a dish, I would say! I think the tomato essence is such a great idea that brings a potentially plain risotto to another level of flavour.
I have changed a bit on the ingredients by omitting some ingredients and adding some of those that I got at home. For the tomato essence, I kept and put a few small tomato vines to marinate with the mixture and removed them before I poured it into a muslin cloth. I truly recommend this recipe, even if you are not vegetarian! You’ll be amazed of the flavour combinations that make this a great vegetarian risotto! Thank you, Raymond, for this wonderful recipe!
Beautiful and extremely droolworthy!
Cheers,
Rosa
Thank you!
Gorgeous!
Especially the tomatoes. These toms, they cost an arm and a leg here. So unaffordable. 🙁
Oh really? Are they really expensive?
I don’t think I can afford eating at raymond blanc’s restaurant as a student 🙁 BUT now that you’ve shared the recipe, I think I may still be able to enjoy his delicious risotto after all! it sounds absolutely lovely for summer!
Well, I have only been to Raymond Blanc’s restaurant once and it was for a special occasion. I can only afford after saving up a bit more for my cravings for his fine food!
My dad is a vegetarian and we cooked till dunno what else to cook, this will be a superb dish for him. Refreshing and exotic !
Yup, I think this will be perfect! 😉
Nice summery colours.. 😀
Thank you, Lisa.
great pics – looks absolutely delicious!!!
Yes, it was divine.
I love both, tomato essence and tomato risotto, beside summery, your dish looks so versatile, what a dish!
Thank you! The tomato essence made such a different to the risotto!
A truely interesting recipe here, in a blog just as interesting (congrats btw).
Let me add a thought: in most recipes for risotto, the onion is put in to fry first, and then you add the rice to toast.
As the toasting of rice requires a high temperature, the process often results in the onion burning and leaving an unpleasant bitter aftertaste.
The problem is easily avoided by frying the onion seèarately at minimum heat, then adding it to the rice (after it has been toasted).
Thanks for dropping by and your comment. 😉
Beautiful photos. Love the photo of those tomatoes.
Thank you, Mei Teng.
Hi Leemei! You create such a beautiful dish. I just love learning about cooking from you. You know how to capture our eyes into the delicious food, then make us curious to know how to make it! Gorgeous photography as always!
Hello Nami! Thanks for your kind words! I love to share yummy recipes and hope you have liked it 🙂
What a beautiful recipe! I love the concept, and the photos.
Thank you Anh.
Wow, what a beautiful risotto…I love the elegant and delicate flavor of this dish, and as always beautiful pictures.
Thanks for the recipe and hope you are having a great week Leemei 🙂
Thanks Juliana. This dish was an absolute winner for me, just love how simple and how tasty it was!
I am sure it was worth every single penny eating at his restaurant. I love risotto and yours look fresh and tasty. Tempting photos and fantastic recipe!
Yes it was worth every penny and it left me with great memory. 😉
Tomato risotto sounds common, yet you’ve made it so unusual : )!
I think for this tomato risotto, the recipe by Raymond Blanc is not only simple but really elegant and worth a try. 😉
The colour is so summery! Love it!
Yup, it is.. 😉