Slow Roasted Tomato Risotto
1. For the pesto, mix all ingredient in a bowl and season to taste.
2. To make the risotto, add the butter to a pan. Over a medium heat sweat the onions off with a good pinch of salt for 3-4 minutes with no colour. Add the garlic and cook for 1 minute. Add the rice and cook for 2 minutes. Mix together the stock and tomato juice. Add a ladle of stock to the rice. Constantly stirring and adding stock, cook for 18-20 minutes. Until the rice is cooked but still has a bite. Add the parmesan and tomato butter, season to taste.
3. To serve place into a bowl, spoon pesto over the top. Tear over the mozzarella, scatter over the cherry tomatoes and basil.
Chardonnay, Finca la Florencia, Familia Cassone
300g risotto rice
400ml tomato juice hot
400ml good quality vegetable stock hot
1 small onion finely chopped
2 cloves of garlic finely grated
50g unsalted butter
100g finely grated parmesan
Red pepper pesto
1 large red pepper burned skin removed, de-seeded and roughly chopped
25g roasted pine kennel finely chopped
100ml extra virgin olive oil
1 garlic clove peeled & finely chopped
Chopped rosemary & thyme pinch of each
Sun dried tomato butter
100g unsalted butter
75g sun dried tomato oil removed
Blitz ingredient together
Oven dried cherry tomatoes (optional)