Go Back
Print Recipe

Roasted tomato risotto

Ingredients

(roasted tomatoes):

  • 200 grams tomatoes
  • 50 ml olive oil
  • a pinch of salt

(risotto):

  • 80 grams unsalted butter 30 grams for frying and 50 grams for the final step
  • 30 ml olive oil
  • one garlic clove
  • one shallot
  • 160 grams Carnaroli rice
  • 300 ml vegetable stock
  • a pinch of salt
  • 20 grames Parmigiano Reggiano
  • black pepper

Instructions

  • Preheat the oven at 150 C
  • Cut the tomatoes in small pieces, place them on a baking tray, splash with olive oil and season with salt.
  • Roast in the oven for about 2 hours.
  • Boil the vegetable stock and keep it warm in a pan on a low heat.
  • Chop the shallot and crush the unpeeled garlic clove.
  • Heat 30 grams of butter and the olive oil in a pan, then add the garlic and the chopped shallot. Fry on a low heat for a few minutes, until they get soft. Remove the garlic clove.
  • Add the rice, and keep cooking and stiring for 2-3 minutes, until the rice becomes opaque.
  • Add a pinch of salt, and then gradually add the stock, stirring with a spoon until all the liquid is incorporated. After aproximately 15 minutes, add the roasted tomatoes.
  • Finish cooking, take the pan off the hob, add the butter and the parmesan and stir together until you get a creamy consistency. Cover the pan and leave the risotto to rest for 2-3 minutes before serving.
  • Add some fresh ground black pepper and serve hot.