Tomato Risotto
Ingredients
- Ingredients
- 4 Tomatoes
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 250 grams Arborio rice
- 200 milliliters dry white wine
- 2 Tbsps Tomato paste
- 800 milliliters Vegetable broth
- 3 Tbsps freshly grated Parmesan
- salt
- freshly ground peppers
- 2 Tbsps Basil (cut into strips)
- shaved Parmesan (for garnish)
Preparation steps
Blanch the tomatoes briefly, cool in ice water, peel the skin, cut into quarters, remove seeds and cut into small cubes. Peel the shallot and garlic and chop finely. Heat the oil in a pot and saute the onion and garlic until translucent. Stir in the rice. Bring broth to a boil in a separate small pot, then reduce heat and keep warm. Add white wine to the rice pot and cook, stirring, until evaporated.
Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Stir in the tomato paste. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Stir in the freshly grated Parmesan and the chopped tomatoes. Season with salt and pepper.
Transfer to serving plates. Sprinkle with basil and parmesan shavings and serve.
