LOCATION: Recipes >> Rice >> Risotto 30
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Risotto 30
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Tomato Risotto
1 cup red wine
1 can 220g Roma tomatoes
1/2 cup goats cheese crumbled
2 Tbls olive oil
2 cups arborio rice
2-4 cups chicken stock
Heat tomatoes, wine and stock - absorbs easier if hot
Heat oil in pan, stir in rice to coat it.
Add the hot liquid \xbd cup at a time - let each absorb before
adding the next.
Stir the cheese through near the end so it doesn't break up
Cut Roma tomatoes in half, brush with olive oil and sprinkle on
sea salt. Grill then cover in shredded basil towards the end.
Place the grilled tomatoes around the plate.
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