Tomato Risotto
For 4 persons
Preparation time : 15 min
Cooking time : 40 min
- 700g (11/2 Ib) tomatoes
- 4 white onions (average size)
- 4 to 5 tbsp olive oil
- 50 cl (171/2 fI.oz) meat stock
- 250 g (8.8 oz) rice
- 75 g (21/2 oz) grated Parmesan cheese
- salt, pepper
optional, although quite traditional:
- 1 pinch of saffron
This dish is ideally served with a beef & vegetable stew.
Boil some water to blanch the tomatoes, remove their skins and cut them into small pieces. Peel the on ions and chop them finely.
Heat 2 tbsp olive oil and add the onions to soften, followed by the tomatoes. Stir with a wooden spoon and leave to simmer for 15 to 20 min. Heat the meat stock in a saucepan. Heat the remainder of the olive
oil in a saute pan and add the rice. Stir with a wooden spoon. As soon as the rice becomes translucent, add the onion and tomato mixture together with the meat stock, just covering the rice. Season with salt and pepper, a pinch of saffron can be added. Stir and do not cover. Leave to simmer over a low heat for 18 to 20 min., adding extra meat stock as necessary. Add the Parmesan just before serving. Stir very gently, then place in a serving dish.
Serve hot!
From the book 'BOCUSE in your kitchen' - Editions Flammarion
