Tomato Risotto
Italy inspired tomato risotto featuring tin. A world classic for one.
Ingredients
- 230 gm tin chopped tomatoes (see note 1)
- 20 - 25 gm sun dried tomatoes (to taste) (see note 4)
- 500 ml stock (see preparation for details รขยยกรขยยก)
- 1 tspn dried rosemary
- 15 gm butter (1)
- 10 - 15 gm fresh basil
- 2 tbspn olive oil
- as reqd salt (see note 5)
- 50 gm onion (prepared weight)
- as reqd black pepper
- 10 gm garlic
- 15 gm butter (2)
- 70 gm risotto rice (see note 2)
- garnish to taste parmesan
Method
- 1
โกโก Add the chopped tomatoes and a little water to a processor and blitz until smooth and then make the liquid up to 500 ml using chicken stock.
- 2
Finely chop the onion.
- 3
Finely chop the garlic.
- 4
Remove the thick stalks and roughly chop the fresh basil.
- 5
If using dried tomatoes re-hydrate them to pack instructions (see note 4) and rough chop as necessary.
- 6
Transfer the 500 ml of stock to a pan and ensure it is hot but not boiling.
- 7
Using a suitable pan, over a low/medium flame, add the oil and butter (1) and fry the onion, stirring regularly, for about .
- 8
Add in the garlic and fry, stirring, for .
- 9
Add the rice and fry, stirring regularly, for .
- 10
Add about 150 ml of the stock and slowly simmer, stirring regularly (see note 3), until the stock is absorbed (about ).
- 11
Stir in the sun dried tomatoes and rosemary.
- 12
Gradually add the remaining stock a little at a time allowing it to be largely absorbed before adding more, slowly simmering and stirring regularly (see note 3) for about , (hot water can be added if you run out of stock).
- 13
Remove from the heat and stir in the basil.
- 14
Season to taste (see note 5) and stir in the butter (2).
- 15
Garnish with some grated parmesan and optionally serve with the addition of some peas or mixed veg.