Summary

Ingredients

• 500 g risotto rice
• 2 onion (s), finely diced
• 2 tomato (s), fresh, finely diced
• 3 tablespoon olive oil
• 10 tomato (s), dried, finely chopped
• 2 cloves garlic, very finely chopped
• 400 ml white wine
• 700 ml vegetable stock
• salt and pepper
• oregano
• 1 teaspoon, leveled sugar
• 2 tablespoon tomato paste

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Instructions

1. First heat the olive oil and sauté the onions, the sun-dried tomatoes (I mostly use those without oil, but also works with the pickled ones) and the garlic.
2. Then add the risotto rice and sweat it too until it is slightly translucent. Then add the tomato paste and sugar and fry briefly (do not let it turn black) and deglaze with a dash of white wine.
3. Now gradually add the white wine first, then the vegetable stock and cook the risotto on a low flame, stirring constantly (the information on the liquids can vary greatly, depending on the type of risotto and the heat level you are using, so just adjust it yourself).
4. Just before the risotto is ready, add the fresh tomatoes and cook for about 5 - 10 minutes. Season with salt, pepper and oregano and you`re done.
5. Goes well with lamb, but also with a nice piece of meat or just a delicious salad.
6. Depending on the side dish, I still recommend
7. - Meat that is too strong: fold in 50 g of parmesan and 3 tablespoons of olive oil
8. - for meat with a mild taste: fold in 50 g of mascarpone
9. - with fish: heat a little lemon zest and a handful of capers in 30 g butter and froth and then add to the riotto.