- 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
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.