Tomato
Description
The dish is prepared without unnecessary complications. I can say for sure: you don't need to spend a lot to experience Italy! Just cook an aromatic and incredibly delicious tomato risotto. We'll make a tomato-wine sauce in which we'll cook the rice. We'll top the dish with cheese and fragrant herbs. That's it, let's get cooking! The finished dish is ready to be served.
Instructions
- 1
Step 1
1. Wash the tomatoes, peel the garlic, and cut 2 cloves in half. Preheat the oven to 200 degrees. Place the tomatoes and sliced garlic on a baking sheet, sprinkle with sugar, salt, and drizzle with 2 tablespoons of olive oil. Put the baking sheet in the oven and bake for 40 minutes, until the tomato skins start to burst.
- 2
Step 2
2. Place the tomatoes and garlic in a blender, add the chicken broth, and blend. Pour the sauce into a saucepan and heat.
- 3
Step 3
3. Peel and finely chop the onion. Sauté the onion in olive oil until translucent (5-7 minutes), then press in the garlic and cook for another minute.
- 4
Step 4
4. Add rice, finely chopped fresh rosemary (can be substituted with dried rosemary), pepper to taste to the skillet and cook for another minute.
- 5
Step 5
5. Then add the white wine, bring to a boil, and cook for 2-3 minutes until the wine has evaporated.
- 6
Step 6
6. Add ¼ cup of tomato broth and cook, stirring regularly, until most of the broth has evaporated.
- 7
Step 7
7. Continue adding broth ¼ cup at a time, stirring regularly. Cook the rice for 20–25 minutes.
- 8
Step 8
8. When the rice has absorbed the liquid, add the mozzarella cut into cubes and mix, season with salt and pepper. If the rice is too dry, add chicken or vegetable broth.
- 9
Step 9
9. Wash and chop the basil. Serve the dish hot, sprinkled with grated Parmesan and basil just before serving.