Another Great Risotto Dish. Italian food is just wonderful!
Feel free to browse recipes from our Retro Recipes series. You might also like our Risotto recipes here and here. Or you might like to browse Rice recipes here and here. Check out our easy Winter recipes here and here.
Risotto with Tomato
(If this is the first time that you are making risotto, read Basic Risotto first)
I impressed one of my friends one evening when he arrived unexpectedly. I pulled tomatoes, chilli and rosemary from the garden, and stock and tomato paste from the freezer, and cooked this in approx. 30 minutes. It was served with a garden salad. He was amazed!
|5 cups vegetable stock, or (as last resort) water||400g can Roma Tomatoes, or mixture of fresh and canned tomatoes||1 – 2 Tblspn tomato paste, preferably home made|
|1 clove garlic, finely chopped||2 small red chilli, finely chopped||0.5 tspn chopped fresh rosemary|
|25g butter||5 Tblspn olive oil||350g arborio rice|
|1 onion, finely chopped||100g black olives, pitted||sea salt and freshly ground black pepper|
Preheat the oven to 180C. Brush a baking dish with 2 Tblspn of the oil. Cover the base with the tomatoes and juice from the can and/or fresh tomatoes. Add the tomato paste, rosemary, garlic and chillies. Season with salt and pepper, and bake in the oven for at least 30 minutes.
Heat the stock or water and bring to the boil.
In a heavy based pan, heat the oil and the butter, add the onion and cook for until translucent. Add the rice and stir to coat. Stir for 2 minutes until you hear a cracking sound and the rice becomes translucent. Add a ladle of the simmering water or stock, and stir until it is absorbed. Continue adding more liquid in this manner until the rice is cooked.
Taste after 18 minutes. The rice should be firm to the bite. If you like it less chalky, cook for up to another 5 minutes, so that it is tender in the middle, but not soft.
When the rice is cooked, add the tomato mixture and the olives and give it a gentle stir. Season, rest for two minutes and serve.