Risotto al Pomodoro - Tomato Risotto

This Risotto is a very simple dish in which the taste of sweet cherry tomatoes are combined with the freshness aroma of chopped basil. Makes a great vegetarian dish but also a delicious meal for everyone else.

Ingredients:

10-15 Cherry tomatoes 

400 gr Carnaroli rice (nothing wrong with Arborio)

1 l vegetable stock or chicken stock

100 ml passata or tomato paste

1 medium onion

200 gr butter
Extra virgin olive oil 

500 gr grated Parmesan cheese

salt

Preparation:

Step1:- begin to brown the finely chopped onion in olive oil over low heat for about 10 min until the onion become transparent (Fig 1)

Figure 1

-pour the rice and fry for couple of minutes before adding a ladle of stock and let it evaporate (Fig 2&3)

Figure 2

Figure 3

Step2:-add the peeled tomatoes to which you previously added a teaspoon of sugar to remove the acidity and mix well (Figure 4,5,6&7)

Figure 4

Figure 5

Figure 6

Figure 7

-add a ladle of stock every time the rice will dry up (Fig 8&9)

Figure 8

Figure 9

-add to taste and color a tablespoon of tomato paste or passata (Fig 10)

Figure 10

Step3:-cook until the rice al dente

-add the chopped basil and season with salt if necessary (Fig 11)

Figure 11

-remove the pan from the heat and stir in the butter and grated Parmesan (Fig 12&13)

Figure 12

Figure 13

Serve hot, garnished with couple of basil leaves and sprinkle grated Parmesan.