Italian Tomato Risotto stoneware style! Ingredients: 250g – 300g cherry tomatoes 1 garlic clove 1 x 15g pack fresh basil leaves Freshly ground black pepper 1 red onion 1 oz butter 8 oz risotto rice – I use Arborio rice 1 – 2 stock cubes 22 fluid ounces / 650ml boiling water 2 teaspoons sundried tomato paste or red pesto will do 3 oz fresh parmesan ½ tsp turmeric 1 tbsp double cream Method: (dissolve stock cubes in boiling water according to instructions for size of stock cube) 1) Preheat oven to 200 degrees / Gas 6 2) Finely chop onion using Food Chopper & place in Classic Batter Bowl with butter, cook on high for 1 ½ minutes in microwave. 3) Chop basil using Utility Knife in Small Batter Bowl. 4) Slice cherry tomatoes in half with Utility Knife and add to Small Batter Bowl. 5) Add the rice to the classic batter bowl along with liquid stock & the clove of garlic using Garlic Press. 6) Add tomatoes & basil along with black pepper, then using the Adjustable Measuring Spoons, add the tomato paste & turmeric. Mix with Small Mix n Scraper. 7) Add entire mix to Square Baker, cook for 30 mins in the oven. 8) In the meantime, grate three quarters of the parmesan cheese with Microplane Adjustable Grater and set aside, this needs adding to the recipe after 30 mins and popping back in the oven for 5 minutes. 9) Once risotto is ready, stir in double cream & serve.
Posted on: Sun, 11 Aug 2013 20:16:03 +0000