TOMATO RISOTTO

Tomato Risotto image

Number Of Ingredients 13

Ingredients

2 cherry tomatoes halved, cup
3 olive oil, tbsp
1 parmesan cheese, freshly grated tbsp + 1 cup
1 sugar, tsp
1 chives or basil, chopped, tbsp
2 garlic cloves, lightly crushed
1 tomatoes, c
4 chicken broth, c
1 small onion, finely chopped
1/4 butter, c
2 arborio rice, c
1/2 white wine, c
10 basil leaves, thinly sliced

Steps:

Drizzle cherry tomatoes with oil (1 tbsp). Sprinkle with cheese (1 tbsp) and sugar. Season with salt and pepper. Briol for 5 min or until they burst
Brown garlic in oil, add tomatoes and cook until they achieve an orange hue. Add broth. Puree mix. Return to boil. Season with salt and pepper - keep warm.
Soften onion in half butter. Add rice and cook x 1 min. Add white wine and reduce until almost dry. Add 1 cup of tomato broth at a time, stir constantly until absorbed. Keep adding until rice is al dente. Season with salt and pepper.
Add cheese, basil and remaining butter until texture is creamy. Serve with confit and chives.

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