Summary

Ingredients

• 1 cup rice (risotto rice)
• 3 tomato (s), cut into fine wedges
• 1 tablespoon tomato paste
• 0.25 liter ¼ vegetable stock
• 1 onion (s)
• 1 shot white wine
• Flakes butter to taste
• olive oil
• parsley
• Peperoncini
• basil
• oregano
• salt and pepper

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Instructions

1. Finely chop the onion and sauté in a pan with olive oil. Add 2 thirds of the tomato wedges and the tomato paste, season and cook on a medium heat until the tomatoes have largely dissolved.
2. Then push the tomatoes to the edge with the wooden spoon, put a little olive oil and the rice grains in the middle of the pan so that they are right on the bottom of the pan at the beginning. Then roast the grains of rice, stirring constantly, and then the entire contents of the pan so that it does not burn. Finally top up with white wine first and then again and again with the vegetable stock.
3. Before pouring again, let the liquid boil down on a low level, stir continuously and try again and again to see if the rice is already cooked the way you like it. The more continuously you stir, the creamier the risotto will be. When it`s done, take it off the heat, mix in the remaining third of the tomato wedges, the Parmesan and the butter flakes and cover and let stand for another 10 minutes.
4. Possibly keep individual tomato slices for decoration and sprinkle some parmesan on top.
5. Tip: Since a single serving is not ideal to cook due to the small amount and it is practical to have almost finished risotto in stock that is ready in 10 minutes, singles can prepare several servings at the same time.
6. In this case, cut only 2/3 of the tomato quantity into wedges and shortly before the end of the cooking time remove the part that will not be eaten immediately from the pan and place in the refrigerator or freeze. To warm up, just add a little liquid again and cook the risotto until it`s done.
7. For me personally, warmed risotto often tastes even better.