February 26, 2013

Risotto with tomatoes

I have found this recipe on risotto with tomatoes. In the original recipe the tomatoes are cherry tomatoes, which is not cut into quarters, before frying them on a fan. But the tomatoes in my kitchen was approx 2-3 times the size of cherry tomatoes, so I decided to cut them in quarters, before frying them.

It was quiet tricky to taste the saffron, so either leave it out of the recipe or increase the amount of saffron strings.

Risotto with tomatoes: - 1 servings
  • 1 scalot - finely chopped
  • 1 tablespoons butter 
  • 100 g risotto rice
  • A few strings of saffron
  • 3/4 dl white wine
  • 4 dl vegetable stock - warm
  • 125 g tomatoes - cut into quarters
  • 1 clove garlic - finely chopped
  • 2 tablespoons olive oil
  • Parmesan cheese - grated
  • salt and pepper for seasoning
  1. Chopped all the vegetable in the desired size.
  2. Wet the saffron strings in the white wine.
  3. Heat up the butter in a cooking pot. Add the onion and and fry it for 2-3 minutes.
  4. Add the risotto rice and stir them around for 1 minute to absorb the oil.
  5. Pour in the white wine on top of the vegetable and rice and let the wine cook at lower heat, until the majority of the wine has boiled away. 
  6. Afterwards add the warm vegetable stock little by little, let the rice absorb most of the liquid, before adding more vegetable stock. This part of the cooking process takes approx. 20 minutes.Keep stirring regular.
  7. Meanwhile heat the olive oil on a frying pan, add the garlic and tomatoes, and let it cook softly for 5-10 minutes.
  8. Season with salt and pepper.
  9. Add the warm tomatoes, garlic and grated Parmesan cheese on top of the risotto in a serving plat.
  10. Serve together with the white wine. 

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