Tomato risotto

Tomatoes in Italy are so delicious.  Semi-ovendried their flavor will be even more intense. I always have tomatoes in stock, and sometimes too much. Rescue them on time : half them, put on baking sheet, add pepper, salt, a pinch of sugar, some dried oregan and put in the oven for 20 mins at 180° or 40 mins at 120°. Store in the fridge or even in the freezer and use them later in other recipes.

My lovely guest of this week is a vegetarian who eats fish. One of her requests is risotto, and thus the semi-dried tomatoes will be used in this tasty recipe.

For  2-3p, fry 1 chopped red onion and 4 chopped garlic cloves in some olive oil. Add 150 grams of risotto rice. Bake until glazy. Add 100 ml of white wine and bake until the wine is gone. Add a few pickled anchovies and a good portion (+/- 800 grams)of the semi-dried tomatoes ( the juice will serve as broth). Stir regularly. Add some water if necessary. The risotto will be ready in approx 20 mins. Add pepper and salt. Mix the risotto with pieces of mozzarella and fresh basil. Serve immediately.

The Italian sun on your plate and in your mouth! Awesome.


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