Look how beautiful and special he is.
Tomato risotto with parmesan/Nimrod Saunders, styling - Yael Magen
You don't have to be afraid of making risotto correctly.
No shortcuts, but with a nice trick of crushed tomatoes that are added to the cooking and give another deep flavor to this special dish.
The final touch comes at the end, when cheese is sprinkled on top and put in the oven for a final burn for a dish that really delights the senses.
Instructions:
3 tablespoons of butter
Medium onion
Teaspoon of salt
A cup of risotto rice
Half a glass of white wine
3 tablespoons of tomato paste
3 grated tomatoes
Half a liter of vegetable stock or water
50 grams of grated Parmesan cheese
100 grams of mozzarella
Instructions:
1.
Lightly fry the onion in butter until it becomes transparent.
2.
Add the rice and spices, the grated tomatoes, the wine and the mash.
3
.
With the fire at low-medium height, gradually add a little of the stock at a time and let the rice "drink" it.
The process takes at least 15-20 minutes, and it is important to be near the pot and stir.
4.
At the end of cooking, add grated parmesan cheese and mix.
Sprinkle over mozzarella and put in the oven for five minutes to burn the cheese.
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