Ingredients
For the vegetable stock
- 150 g carrots cut in medium pieces
- 150 g brown onion chopped to medium size
- 150 g celery cut in medium pieces
- 1 bayleaf
- 2 litres water
For the risotto
- 2 tbsp olive oil
- 1 brown onion finely chopped
- 250 g cherry tomatoes cut in half
- 2 tbsp tomato paste
- 200 ml white wine
- 200 g carnaroli or arborio rice
- Stock from above
- 50 g parmesan cheese freshly grated
- 2 cdas butter
- 10 small buffalo mozzarella spheres
- 20 basil leaves
- Salt and pepper
For the roasted cherry tomatoes
- 500 g cherry tomatoes
- 2 cdas olive oil
- Salt and pepper
Instructions
For the vegetable stock
- Place all the ingredients in a large pot and bring it to a simmer. Simmer for 30 minutes.
- Pass it through a sieve or colander and reserve the stock.
For the risotto
- Preheat your pot over medium heat with olive oil.
- Add the onion and cook it until it's translucent and smells sweet.
- Add the cherry tomatoes cut in half and cook them until they fall apart, mixing every once in a while.
- Add the tomato paste, mix it in and cook it for a minute.
- Add the white wine and let it evaporate completely before going on with the recipe.
- Add the rice and stir for one minute.
- Add the stock a bit at a time, stirring constantly. As it evaporates, add more stock. Once you feel that the rice is only slightly crispy, stop adding liquid.
- Add the parmesan cheese, salt and pepper. Mix them in. Evaluate if it doesn't need more stock. It should go back to its place when you pass the spoon down the centre, it shouldn't be thick.
- Add the mozzarella spheres cut in half, the basil and quickly mix.
- Serve immediately with the roasted cherry tomatoes.
Para los tomates cherry al horno
- Mix the cherry tomatoes with olive oil, salt and pepper.
- Bake them for 20-30 minutes or until soft and golden at 200°C / 390°F.
Notes
Si quieres empezar el risotto para servirlo más tarde, deja el arroz a medio cocer. Luego cuando lo quieras terminar agregas el caldo y continúas la cocción.
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