ready in 1 hr 25 min.
- 2 tablespoons butter
- 1 red chili pepper (finely chopped)
- 1 shallot (finely diced)
- 1 clove garlic cloves (finely diced)
- 1 ⅔ cups Risotto (Arborio)
- ⅞ cup dry white wine
- 3 ½ cups vegetable stock
- 8 tomatoes
- 1 tablespoon olive oil
- 1 tablespoon Caper (finely chopped)
- 1 handful Basil (finely chopped)
- ½ cup freshly grated Parmesan
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
Heat 1 tbsp of the butter in a pan until it foams up, then sauté the chilli, shallot and garlic for 1-2 minutes until translucent. Add the rice and stir together briefly then deglaze with the wine. Gradually add the stock, stirring continually and allowing it to be absorbed by the rice each time. Continue in this way for around 15 minutes until the risotto is thick and creamy. The rice should still have quite a bite to it.
Slice the tops off the tomatoes, reserving them as lids, and hollow out the insides. Place them in an oiled baking dish.
Stir the capers, basil, parmesan and remaining butter through the risotto. Season to taste with salt and ground black pepper and fill the tomatoes with the mixture. Put the lids on top, season the tomatoes with salt and ground black pepper, drizzle the remaining oil over and bake in the oven for approx. 20 minutes.