Risotto with Roasted Tomatoes
Risotto • Italian
Description
Risotto with Roasted Tomatoes
Ingredients
- Marinated cherries 700 pieces
- Olive Oil 2 teaspoons
- Garlic 1 clove
- Fresh basil leaves 0 oz
- Sun-Dried Tomatoes 2 teaspoons
- Carnaroli Rice 10 oz
- Sun-Dried Tomatoes 0 oz
- Butter 0 oz
- Spanish onions 1 head
- Saffron ¼ teaspoon
- Dry White Wine 10 fl oz
- Parmesan Cheese 5 oz
- 10% cream 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- Canned Corn 5 oz
Step-by-Step Guide
Step 1
Cut each tomato in half, place on a baking sheet greased with vegetable oil, cut side up. Season with salt and pepper.
Step 2
Drizzle with olive oil, sprinkle with minced garlic, and add basil leaves that have been moistened in olive oil. Roast in the oven at 390°F for about 50–60 minutes.
Step 3
Melt butter in a pot, sauté the onion. Add the rice and stir to coat the grains with oil. Add crushed saffron and wine, bring to a boil, then add the tomato paste and 340 ml of boiling water after a minute. Season with salt and pepper.
Step 4
Add the tomatoes, corn, and sun-dried tomatoes, mix, bring to a boil, and transfer to a preheated dish. Place in the oven preheated to 355°F for 35 minutes.
Step 5
Stir in 50 g of grated Parmesan cheese with the rice and tomatoes, return to the oven for another 5 minutes (the rice in the risotto should be soft but retain its shape). Before serving, add cream, garnish with shavings of the remaining Parmesan and the remaining basil leaves.
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