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Parmigiano Reggiano

Tomato risotto with fresh basil

45 minutes

Tomato risotto with fresh basil

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

3 ripe slicing tomatoes
3 T olive oil
1 T balsamic vinegar
3 garlic cloves, crushed
1 T butter
1 red onion 1 (or 3 shallots), finely chopped
400 g risotto rice
½ cup red wine
3 cups good-quality vegetable or chicken stock, warmed
100 g Rosa tomatoes, chopped
Sea salt and freshly ground black pepper, to taste
80 g Parmigiano Reggiano, grated
Fresh basil leaves, for serving

Method

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.

Cook's note: For super-indulgent risotto, stir through a knob of butter just before serving for a wonderful gloss and rich flavour. Add a little panfried pancetta if you like.

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Ingredients

Method