Risotto with roasted tomatoes and basilRisotto with roasted tomatoes and basil
3.5 oz. (100 g) Prima Donna fino in large curls
3 gloves of garlic
6 ripe tomatoes
salt and freshly ground pepper
0.5 oz. (15 g) fresh basil
2 tbsp. olive oil
12.3 oz. (350 g) risotto rice
1 dl dry white wine
1,5 litre vegetable bouillon
1 oz. (30 g) butter
Pre-heat the oven at 220-240 degrees C. Peel the gloves of garlic and slice them. Peel and chop the onion. Slice the tomatoes in half and lay them on an oven plate with the round side down. Sprinkle them with salt and pepper. Lay a slice of garlic and a leaf of basil on top of each half. Roast them for 15 minutes in the center of the pre-heated oven.
Prepare the bouillon according to the instructions on the package. Heat 1 tbsp. olive oil in a (wok) pan and lightly fry the onion. Then add the risotto rice. Bake the mixture until the rice turns glassy. Pour white wine over the rice and let it boil. Then add a cup of bouillon while stirring frequently. Wait until the rice has absorbed most of the bouillon before adding another cup. The risotto is ready when the grains are al dente and a creamy consistency arises (approx. 25 min.).
Take the oven plate out of the oven and let the tomatoes cool down a bit. Remove the garlic, basil and the tomato peel. Chop up the tomatoes and stir them with the butter through the rice just before it is done.
Season the risotto with salt and pepper. Serve the dish in bowls and garnish with the Prima Donna fino curls and remaining basil.
Italian red dry wine, like Chianti