Tomato risotto with fresh basil
| Recipe By: | TASTE |
| Serves: | 4 |
| Cooking Time: | 45 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 3 ripe roma tomatoes, sliced
- 3 Tbsp olive oil, to drizzle
- 4 tbsp balsamic vinegar
- 3 finely chopped garlic clove, finely chopped
- 40 g Butter
- 4 red onion, thinly sliced
- 700 g risotto rice
- 2 cups dry red wine
- 350 ml organic chicken stock
- 1 cup rosa tomatoes
- sea salt and freshly ground pepper, to taste
- 80 g parmesan, finely grated
- fresh basil leaves, to garnish
- 1/2 cup extra virgin olive oil, plus extra for drizzling
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Cooking Instructions
- Preheat the oven to 180°C. Halve 2 slicing tomatoes and place on a baking tray.
- Drizzle with 1 T olive oil, the balsamic vinegar and scatter over a third of the garlic. Season to taste, then roast for 25–30 minutes.
- Meanwhile, heat the remaining olive oil and the butter in a large heavy-based saucepan and gently fry the onions or shallots over a low heat for 5 minutes until softened but not coloured.
- Add the rice and fry for a further 5 minutes, or until the rice grains are slightly translucent.
- Add the wine (if using) and stir for 1–2 minutes, then add a ladle of stock and stir until the liquid is absorbed.
- Chop the remaining tomato and add to the risotto with the Rosa tomatoes.
- Add another ladle of stock, stir until absorbed and repeat the process with the remaining stock.
- This should take 20–30 minutes. The rice should be tender with a slight nutty bite and have a creamy rich texture.
- Remove the risotto from the heat, season to taste and add the Parmigiano Reggiano.
- Serve immediately with the roast tomato halves and fresh basil. Drizzle with extra virgin olive oil before serving.
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