Risotto with Roasted Tomatoes

Risotto | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Risotto with Roasted Tomatoes

Ingredients

Marinated cherries - 700 pieces
Olive Oil - 2 teaspoons
Garlic - 1 clove
Fresh basil leaves - 0.4 oz
Sun-Dried Tomatoes - 2 teaspoons
Carnaroli Rice - 8.8 oz
Sun-Dried Tomatoes - 1.8 oz
Butter - 0.9 oz
Spanish onions - 1 head
Saffron - ¼ teaspoon
Dry White Wine - 9 fl oz
Parmesan Cheese - 2.6 oz
10% cream - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste
Canned Corn - 3.5 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 392°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 356°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.