One of my favourite things to eat is risotto. Risotto is a northern Italian rice dish cooked in a stock, with various vegetables and meats added.
Risotto in Italy is normally the primo (first course), which is served on its own before the main course. I like to have it as a whole meal serving about 2 soup ladles of risotto per person.
Ingredients 1 410 g can of Ardmona classic diced tomatoes with tomato paste
2 punnets of sweet berry tomatoes (260g) (see picture at the end)
1 punnet (250g) sweet solanato tomatoes
1 litre of vegetable stock
2 teaspoons of gourmet gardens basil paste
1 teaspoon of minced garlic
1 small brown onion diced
1 tablespoon of rice bran oil
1 cup of arborio rice
1 cup fresh shaved or grated parmesan cheese
Wash the solanato tomatoes and one punnet of the berry tomatoes and cut each in half.
In a small saucepan, add the vegetable stock and heat on a medium heat bring to a gentle simmer and keep on a low heat.
In a large saucepan, add the rice bran oil and heat over medium-high heat.
In the pan sauté the onions and garlic until the onion is translucent.
Add in arborio rice and stir for about one minute to coat the rice in the oil.
Next add in about 3/4 of the stock, the can of tomatoes and the basil paste. Stir well to combine all ingredients.
Continue to cook the risotto stirring occasionally.
As the risotto cooks it may start to stick a little and this is when to add the last 1/4 of the stock and mix it through.
Cook the onions, slice the tomatoes, cook the risotto, add the tomatoes
Continue to stir about every 1-2 minutes.
Risotto will take approximately 25 minutes to cook. You can check the rice after about 20 minutes.
For the tomatoes add them in after about 15 minutes of cooking time if you would like them to be soft.
For a slightly firmer tomato in the risotto add the tomatoes about 5 minutes before taking the risotto off the heat. Stir through gently to warm them.
Spoon risotto into serving bowls and top with shaved or grated parmesan cheese.
Wash remaining berry tomatoes and cut the vine so there are two attached together.
Place two tomatoes on top of the risotto, serve and enjoy.