Sun blushed Tomato Risotto

Tue, 11 June 2024

Ingredients

 

1 tbsp extra virgin olive oil

2 tbsp vegetable oil

1 tbsp butter

4 shallots

6 cloves garlic

350g risotto rice

125mls wine/vodka

120g sun-blushed tomatoes

4 ripe vine tomatoes

10 Sun-stream/piccolo tomatoes

1 tsp tomato puree

1 vegetable stock pot

750mls boiling water

100g grated parmesan

1 ball burrata

2 vine tomatoes frozen

Basil oil / smooth fresh basil pesto

 

Method

• Mise en Place: This is the word for getting some preparation done in advance. So here we go. Place 2 tomatoes in a freezer bag in the freezer. Peel and dice the shallot and garlic.

• Sunblush Tomatoes: Line a baking sheet with parchment paper. Cut the small cherry tomatoes in half and lay on the parchment paper. Cut the larger vine tomatoes into 6/8 wedges and lay them flat on the tray. Sprinkle with olive oil, sea salt and “sunblush” or dehydrate at 120? for 1 hour. Allow to cool

• Base Flavours: Heat the oil and butter in a pan. Turn the heat low to medium and saute (fry) the shallots and garlic low and slow until they are golden and sweet. This can take about 15-20 minutes.

• Risotto: Take half the sun-blushed roast tomatoes and dice them up. Add these in to the onion and garlic. Splash in the wine, add the tomato puree and allow all of this to reduce until thick and slightly sticky.

• Add in the rice. Stir and cook this for about 1 minute.

• Then begin to pour in the stock about 150mls at a time. Using a wooden spoon continue to stir and stir until the rice absorbs the liquid. Then continue to add more liquid like this until it is all absorbed and the risotto rice is cooked to a tender and slightly creamy consistency. Add a few more splashes of water as needed ( each rice will vary slightly )

• Stir in the remaining sun blushed tomatoes, keeping about 12 back as a little garnish for on top.

• Stir in the grated parmesan cheese and watch as it gets even creamier.

• Taste. Stop, Taste again, season with sea salt and pepper. It may only need a little. Go slowly.

• Serving: Now spoon the risotto into the serving bowls, and drizzle with some basil oil around the outside.

• Using a microplane ( a fine greater) grate some frozen tomato on top in a small pile.

• Carefully pull the burrata apart over each bowl allowing some of the creamy filling to drizzle on top and add a chunk of the burrata too.

• Enjoy.