Summary

Ingredients

• 1 onion (s), finely chopped
• 1 clove (s) garlic, finely chopped
• 4 tablespoon butter
• 300 g rice, Italian short rain rice
• 700 g tomato (s), fully ripe
• 200 ml white wine, drier
• 700 ml meat or vegetable broth
• 0.5 ½ bunch oregano, finely chopped, alternatively 1/2 teaspoon dried
• 0.5 ½ bunch parsley, finely chopped
• salt and pepper
• 50 g parmesan, rated

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Instructions

1. Score the skin of the tomatoes, scald with boiling water, rinse with cold water and peel them. Halve the tomatoes, cut out the stems, core them and then dice the pulp.
2. Finely chop the onion and clove of garlic. Melt half of the butter in a saucepan and sauté the onion and garlic cubes until translucent.
3. Add the rice and sauté while stirring until all rice grains are covered with a light film of fat.
4. Add the tomatoes to the rice, add the white wine and simmer over a medium heat, stirring constantly, until the liquid is completely absorbed.
5. Gradually pour in the broth, stir, wait again and again until the liquid is absorbed again, add the broth again and don`t forget to stir again and again, otherwise the rice will bake on the bottom of the pot.
6. Wash the herbs, shake dry and chop finely.
7. When the risotto is ready, add the herbs and mix well.
8. Remove the saucepan from the heat, stir in the remaining butter along with the grated Parmesan.
9. Important: The tomatoes should really have a good taste!