EVERY BITE OF THIS RED RISOTTO IS INFUSED WITH THE SWEETNESS OF TOMATOES AND THE CREAMY & SAVOURY TASTE OF PARMESAN. GARNISHED WITH ROASTED BLACK PEPPER FOR A SPICY FINISH.
Preparation time: 10 minutes
Cooking time: 30 minutes
INGREDIENTS ------------------
serves 2-3
700 ml vegetable stock
125 ml white wine
30 ml / 1 shot liqueur, e.g. honey, hazelnut, amaretto [optional]
220 g arborio rice
40 ml extra virgin olive oil
1 shallot, finely chopped
unrefined salt to taste
4 tbsp tomato puree
2 large tomatoes, peeled & chopped
1/2 cup (50 g) Parmesan or vegan cheese alternative
black pepper, freshly ground and roasted in the pan to intensity the flavour
fresh parsley to garnish
METHOD ---------------------
Heat the oil in a large saucepan. Add the onion and cook over medium heat for 3 minutes, or until soft not allowing it to brown.
Add the rice, turn up the heat and stir until translucent.
Add the wine & liqueur [if using] and keep stirring until alcohol evaporates and leaves the rice with a tasty essence.
Add the first ladle of hot stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
Stir in tomato puree & chopped tomatoes.
Keep adding ladlefuls of stock, stirring gently, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes or until the rice is tender and creamy [as every risotto rice is slightly different, you may not need to add all the stock, or you may run out of it, in such case you will need to add a little hot water].
Stir in the Parmesan or your vegan alternative and season.
Remove from heat and leave for 2 minutes.
Garnish with roasted black pepper, cherry tomatoes & parsley.
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