Summary

Ingredients

• 1 shallot (s)
• 1 clove garlic
• 5 teaspoons olive oil
• 400 g rice (risotto)
• 0.75 liter ¾ vegetable stock
• 0.25 liter ¼ white wine
• 1 tablespoon butter
• 50 g parmesan cheese
• 10 small tomato (s), (possibly dried and soaked in oil)
• 1 shallot (s)
• 1 clove garlic
• basil
• Salt and pepper as needed

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Instructions

1. Finely chop the shallot and the clove of garlic and sweat them in the olive oil until they are translucent.
2. Add the risotto rice, stir well and let it steep for a moment.
3. Deglaze the rice with the white wine. Wait for the wine to be absorbed by the rice.
4. Gradually add the vegetable stock (it has to be really hot so that the rice doesn`t cool down in between). While cooking, stir the rice again and again and add a little butter and parmesan at the end.
5. Peel and core the fresh tomatoes and cut into fine cubes. You can also use tomatoes in oil. Or you take half fresh and half pickled tomatoes.
6. Sauté the shallot and the clove of garlic (finely chopped) separately from the risotto in a little butter, add the tomatoes.
7. Fold into the risotto together with the finely chopped basil leaves.