TOMATO RISOTTO

#1, Würzstoff

vegetarian

main course

difficult

Cettina Vicenzino

INGREDIENTS FOR 4 PERSONS

800 g canned chopped tomatoes
3 tbsp TOMAMI Seasoning Sauce (buy here)
Extra virgin olive oil, e.g. Primo from Frantoi Cutrera (buy here)
250 g aubergine, cut into 3 mm thin round slices
4 tbsp TOMAMI # 1 (buy here)
2 tbsp honey
2 shallots, finely chopped
300 g Acquerello risotto rice (buy here)
80 g Grana Padano, grated
4 burrata (Italian cream cheese of the Filata type), alternatively mozzarella
Fine sea salt
Freshly ground black pepper
Some basil leaves

INSTRUCTIONS

Fry the aubergine slices in hot olive oil in a pan until they take on some colour, drain on kitchen paper, season with salt and pepper and keep warm. Place the tomatoes in a large saucepan with approx. 1200 ml of water and TOMAMI Seasoning Sauce, heat and keep warm. In a heavy-bottomed sauté pan, heat 3-4 tablespoons of olive oil over medium heat and sauté the onion. Add the rice and stir for about 2 minutes until the rice is translucent.
Mix TOMAMI # 1 with 100 ml water and the honey and deglaze the rice with it. Add the tomato sauce ladle by ladle to the rice and continue to stir until the liquid is 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 and stir in half of the aubergines. When the cooking time is over, remove the risotto from the heat and stir in the cheese, season again with salt and pepper and cover and allow to rest for 2 minutes.

Arrange the risotto on plates, place the burrata in the middle, spread the remaining aubergine slices over the rice, drizzle with a little olive oil, decorate with basil and serve.

Preparation time: 40 minutes

A recipe by Cettina Vicenzino.