TOMATO RISOTTO

TOMATO RISOTTO

  • SERVINGS 4
  • PREP IN 15 MIN.
  • COOK FOR 40 MIN.
INGREDIENTS
  • 700 g tomatoes
  • 4 pearl onions (medium-sized)
  • 4-5 tbsp. olive oil
  • 500 ml meat broth from the stew
  • 250 g rice
  • 75 g grated Parmesan
  • Salt, pepper
  • Optional for traditional preparation:
  • 1 pinch saffron
HOW TO MAKE IT

Goes very well with stew. Pour boiling water over the tomatoes, remove the skins and cut into pieces.
Peel the onions and chop on a board. Heat 2 tbsp. of olive oil and steam the onions until they become translucent.
Add the tomatoes. Stir with a wooden spoon and simmer for 15-20 minutes.
Heat the meat broth from the stew. Add the remaining olive oil to a Cocotte, heat and add the rice.
Stir with a wooden spoon. As soon as the rice is translucent, add the tomatoes, onions and enough broth from the stewpot so that everything is covered.
Add salt and pepper. A pinch of saffron may also be added and stirred in if desired.
Simmer uncovered. Simmer at a mild heat for 18-20 minutes always adding the broth.
Add the Parmesan shortly before serving. Stir carefully.
Arrange on the serving dish.
Serve hot.

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