TOMATO RISOTTO

#1, Würzstoff

vegetarian

main course

medium

Cettina Vicenzino

INGREDIENTS FOR 4 PERSONS

240 g cherry tomatoes
3 cloves of garlic, finely chopped
50 g ginger
1 tbsp powder sugar
1 organic lemon
2 tbsp TOMAMI Seasoning Sauce (buy here)
Extra virgin olive oil, e.g. Primo from Frantoi Cutrera
2 tbsp TOMAMI # 1 (buy here)
300 g Acquerello risotto rice
120 ml of rosé wine
60 g Grana Padano, grated
4 tbsp crème fraîche
Fine sea salt
Freshly ground black pepper
Some coriander leaves

INSTRUCTIONS

Score the tomatoes in a cross shape, place in a bowl and scald with hot water. Let stand for a minute, then peel, halve and core. Place the cores in a sieve, lightly salt and drain. Retain the resulting tomato water
Preheat the oven to 100 degrees. Cut half the ginger into thin slices. Place the tomato halves with the ginger on a baking sheet lined with baking paper, season with salt and pepper, sprinkle with the powder sugar, baste with plenty of olive oil and bake for about 90 minutes.

Pour the tomato water into a large saucepan together with approx. 1000 ml -1200 ml water, a large piece of lemon peel and Tomami Seasoning Sauce; heat and keep warm. In a heavy-bottomed sauté pan heat 3-4 tablespoons of olive oil over medium temperature and sauté the garlic along with the remaining finely chopped ginger. Add the rice and stir for about 2 minutes until the rice is translucent. Deglaze with the wine and keep stirring until the alcohol has evaporated.

Add the tomato broth to the rice ladle by ladle and keep stirring until the liquid has been absorbed; only then add the next ladle. Continue until the rice is soft but still has a firm core. Halfway through the cooking time, season the risotto with salt and pepper. When the cooking time is over, remove the risotto from the heat and stir in the cheese, season again with salt and pepper, cover and allow to rest for 2 minutes.

Mix the crème fraîche with Tomami # 1 in a bowl, heat gently. Arrange the risotto on plates,
spoon the crème fraîche onto the middle and place the tomato halves on top. Drizzle with a little olive oil, decorate with finely chopped coriander and serve.

Preparation time: 40 minutes

A recipe by Cettina Vicenzino.