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Tomato Rice

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Tomato Rice
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
0
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Ingredients

for
4
Ingredients
1
4
200 grams
4 tablespoons
1 tablespoon
150 milliliters
500 milliliters
Chicken broth (or vegetable broth)
75 grams
grated Parmesan
1
2 tablespoons
freshly chopped Basil
freshly ground Pepper
Olive oil (for the molds)
Basil leaf (for garnish)

Preparation steps

1.

Peel and finely chop the onion. Rinse and quarter the tomatoes, then remove the seeds and dice. Sauté the onion and the rice with 2 tablespoons of oil. Stir in the tomato paste, sauté briefly, then deglaze with the white wine. Add the tomatoes, and a little of the broth. Let the broth cook into the rice before adding more. Continue incorporating the remaining broth, like you would with risotto. Cook until the rice is al dente, but not too soft. This process should take 15-20 minutes. The amount of broth may vary.

2.

Preheat a convection oven to 180°C (approximately 350°F). 

3.

Remove the rice from the heat, then stir in the parmesan, egg yolk, and basil. Season to taste with salt and pepper. Fill the rice into four  oiled 300 ml (approximately 10 ounces) ovenproof ramekins. Press down well on the rice, and bake in the oven for 10 minutes.

4.

Remove from the oven, rest briefly, and remove from the ramekins.

5.

Serve garnished with the basil.