Risotto with cheese and roasted tomato
Jamie Oliver. Includes the original recipe and the author's own variant (a tomato hollowed and stuffed with the risotto, then baked).
Ingredients
| 4 | Tomatoes |
| 1 | head of garlic |
| 10 стръка | fresh thyme |
| 1 глава | shallot |
| 1 глава | fennel |
| 300 гр | arborio rice (or risoni) |
| 80 гр | Parmesan |
| 150 мл | vermouth |
| 3-4 | dried mushrooms |
| 1 | bay leaf |
| Малко | rosemary |
| 800 мл | vegetable broth |
Instructions
ORIGINAL RECIPE
THE TOMATOES
Remove the stems from the tomatoes and arrange in a baking tray, add a whole unpeeled head of garlic, a little olive oil, pepper and salt and a few sprigs of fresh thyme. Bake at 180 degrees for 1 hour.
THE BROTH
Cut the fennel stalk more coarsely and, together with the tomato stems, add to the vegetable broth with a few dried mushrooms, bay leaf, rosemary, black peppercorns, and let it simmer for 10 min. Then remove from the heat, cover and let it infuse until needed.
THE RISOTTO
A little olive oil and a little butter. Make the soffritto (usually of onion and celery) from finely chopped shallot and fennel. Fry the onion and fennel in the pan with the fat. Do this in a deep vessel so the liquid doesn't evaporate quickly. Then add the rice and stir it. Pour in 150 ml vermouth. When the alcohol has evaporated, add the broth described above in small portions. Stir constantly. AT ALL COSTS TASTE FOR SALT. At the end turn off the heat and add parmesan, about 80 gr. Put the lid on and let it rest for 2 min.
Serve the risotto, on top a tomato with a peeled clove of garlic and drizzle with a spoon of the broth obtained from roasting the tomatoes.
MY VARIANT
I hollow out the tomato, fill it with the ready risotto. Put the lid on, sprinkle with salt and black pepper, drizzle with olive oil, put a head of garlic and a few sprigs of thyme in the tray and bake for 40 min at 180 degrees.