Sundried Tomato Risotto with Truffle Parmesan Fries

Creamy sun-dried tomato risotto crowned with crispy Parmesan truffle fries — indulgence with a crunch.

This risotto takes comfort food to the next level. Creamy rice infused with sun-dried tomatoes, garlic, and a squeeze of lemon delivers both richness and brightness, while a swirl of cream and Parmesan brings it all together. But what makes this dish unforgettable is the topping: golden, crispy fries tossed with Parmesan and truffle oil. The contrast is irresistible—silky risotto beneath, crunchy fries on top, every bite carrying layers of savory, tangy, and earthy flavor.

It’s an unexpected pairing, yet it works beautifully: the risotto is indulgent but balanced, and the fries add texture and flair that make this as fun as it is elegant. Perfect for a dinner that feels restaurant-worthy but is still achievable in your own kitchen.

Tip: For the crispiest fries, soak cut potatoes in cold water for at least 30 minutes to remove excess starch, then dry thoroughly before baking or frying. This ensures they come out golden and crisp rather than soggy. Toss them with Parmesan while hot so the cheese clings, and drizzle truffle oil just before serving to preserve its aroma.

Ingredients:

  • 1 cup risotto

  • 4 cups vegetable stock

  • 1 shallot, minced

  • 4 garlic cloves, minced

  • 1/4 cup tomato paste

  • 2 oz sun-dried tomatoes (and their oil)

  • Squeeze of lemon juice

  • 1/4 tsp chili flake

  • salt & pepper to taste

  • 1/2 cup heavy cream

  • 1 tbsp butter

  • 1/4 cup parmesean

For the toppings:

  • 3-5 fingerling potatoes, cut into matchsticks and fried until golden, then tossed in truffle oil, salt and parmesean

  • Minced chives

  • Sliced basil

  • Grated parmesean

  • Oven-dried tomatoes

Instructions:

  1. Warm the stock: In a small saucepan, bring the vegetable stock to a gentle simmer. Keep warm over low heat.

  2. Sauté aromatics: In a large skillet or heavy pot, heat 2 tablespoons of the oil from the sun-dried tomatoes over medium heat. Add the minced shallot and cook until softened, about 2–3 minutes. Stir in the garlic and chili flakes and cook for another 30 seconds until fragrant.

  3. Build the tomato base: Add the tomato paste and chopped sun-dried tomatoes to the pan, stirring for 2–3 minutes until the paste darkens slightly and turns rich in color. Squeeze in a little fresh lemon juice and stir to combine. Season lightly with salt and pepper.

  4. Toast the rice: Add the risotto rice to the tomato mixture and stir for 1–2 minutes, coating the grains well until slightly translucent at the edges.

  5. Ladle in stock: Begin adding the warm vegetable stock one ladle (about ½ cup) at a time, stirring frequently. Let most of the liquid absorb before adding more. Continue until the rice is creamy and just al dente, about 18–20 minutes.

  6. Finish with cream & cheese: Reduce heat to low. Stir in the heavy cream, butter, and Parmesan until melted and creamy. Taste and adjust with more salt, pepper, or chili flakes if desired.

  7. Serve: Spoon into bowls, drizzle with a little extra sun-dried tomato oil, and garnish with fresh herbs or more Parmesan. Serve warm.

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