Risotto with Roasted Red Snapper Broth, Zucchini, and Confit Tomato
Recipes
Risotto with Roasted Red Snapper Broth, Zucchini, and Confit Tomato
July 28th, 2026
Vilda Gonzalez
This is a crown jewel of summer risotto, leaning hard on the season’s heaviest hitters: juicy tomatoes, zucchini and basil. The risotto itself is simple, relying on little more than high quality rice and delicious stock made from roasted Seremoni Grade Red Snapper. While a fennel and saffron fish stock might not be your first guess for the best flavor match, it adds a subtle savory richness while keeping the flavors clean and bright. Saffron also plays so nicely with tomatoes
Ingredients
For the risotto
3 Tbsp olive oil
½ small yellow onion, finely minced
Fine sea salt to season
1 cup best quality risotto rice
½ cup white wine
4-4½ cups Seremoni Grade Red Snapper stock
2 cups grated zucchini (from 1 medium zucchini), grated on the largest hole of a box grater
1 garlic clove, finely grated on a microplane
¼ cup finely grated parmigiano
1 Tbsp unsalted butter
Black pepper to season
Confit tomatoes to serve
Basil, black pepper, and parmigiano to serve
For the confit tomatoes
3 sprigs basil
1 pint cherry tomatoes
3 cloves garlic, peeled and gently crushed
⅔ cup olive oil
Fine sea salt and freshly ground black pepper to season
Instructions
Begin by confiting the tomatoes. Preheat your oven to 250°
Place the basil on the bottom of a small roasting pan. Add the tomatoes and nestle in the garlic cloves. Add the olive oil, and season with a generous pinch of salt and a few grinds of pepper. Roast in the oven for 2-3 hours, until the tomatoes look like they’re begging to collapse. Snack on one of the roasted garlic cloves, a perfect chef’s treat.
In the final 30 minutes of the tomatoes’ roasting time, begin making the risotto. Place the fish stock in a small saucepot over medium low heat–you want the stock steaming hot but not simmering. Heat a wide rimmed sauté pan over medium heat. Add the olive oil, swirl to coat the pan, then add the onion and stir to coat in oil. Season with a pinch of salt. Cook, stirring occasionally, until the onion has softened and is translucent, about 5 minutes. Add the risotto rice to the pan and stir to coat, then cook for a brief minute, stirring constantly, to gently toast the rice. Deglaze the pan with wine, it should begin to simmer on contact. Allow the alcohol to cook off for a minute or two before you begin to ladle in the hot stock.
Add 2 generous ladlefuls of the hot stock to the pan and allow it to come up to a gentle simmer. Stir frequently, and cook until the rice has soaked up all but the smallest puddle of liquid. Add another couple of ladlefuls of stock, and repeat the same process (stir, simmer, stir, ladle - always making sure the rice has soaked up all but the dregs of each addition of liquid before adding more) until you’re almost out of stock and the rice is just al dente.
Add the grated garlic and zucchini to the pan, and stir well to evenly incorporate the veg. Add a final couple ladlefuls of stock, and cook for a further 3 to 4 minutes, just enough time for the zucchini to soften and the raw edge of the garlic to mellow. Fold in the parmigiano and butter, and season with a generous pinch of salt and a few grinds of black pepper. Taste and adjust the seasoning as you see fit.
Serve the risotto piping hot, topped with a few confit tomatoes and their oil, a light grating of parmigiano, a few grinds of black pepper, and enough fresh basil to carry you through every bite.
