Roasted Tomato Risotto
A rich, roasted tomato risotto, topped with burrata & basil oil.
Servings: 2 People
Equipment
- Large Saucepan
- Jug Blender
- Small Roasting Tin
Ingredients
Basil Oil
- 25 g Fresh Basil Leaves
- 150 g Olive Oil
Roasted Tomatoes
- 120 g Cherry Tomatoes
- 1 tbsp Confit Garlic Oil
- 10 Sprigs Of Thyme
Risotto
- 150 g Arborio Rice
- 500 ml Chicken Stock Warmed In A Pan
- 150 ml White Wine
- 1 Large, White Onion
- 4 Garlic Cloves
- 1 tbsp Fresh Thyme Leaves
- 1 tbsp Tomato Paste
- 75 g Parmesan
- 30 g Butter
To Serve
- 1 Burrata At Room Temperature
Instructions
Basil Oil
- Place the basil & oil into a small saucepan then place over a low heat. Warm gently until the oil reaches 82°c.Pour the contents of the pan into a jug blender, blitz until smooth then pass through a sieve. Set aside until needed.
Roasted Tomatoes
- Preheat an oven to 200°c/180°c fan (390°f/355°f).
- In a bowl, combine the cherry tomatoes, thyme & oil. Season with salt & pepper then transfer to a roasting tin. Cook in the preheated oven until the tomatoes are just starting to soften, roughly 10-15 minutes. Pick out the thyme then set aside the tomatoes whilst you make the risotto
Risotto
- Pour two tablespoons of veg oil into a large saucepan & place over a medium heat. Finely dice the onion & add into the pan along with the thyme & a pinch of salt then cook until soft. Grate the garlic then stir into the onions & cook for another minute or so.
- Next, stir in the tomato paste & cook out briefly.
- Stir in the rice, making sure its all coated in tomato then fry for a further 2 minutes.
- Add in the white wine & allow to reduce slightly.
- Turn the heat down to low then take a ladle of warm stock & add into the risotto. Keep stirring, until the rice has absorbed all the stock then add in another ladleful.
- Repeat this process until all the stock has been used & the rice is cooked al dente. This will take roughly half an hour.*If you run out of stock before the rice is cooked, use a splash of boiling water.
- Give the risotto a good season with sea salt & freshly cracked black pepper then stir in the butter, parmesan & roasted tomatoes.
- Once the cheese & butter have melted, give the risotto a taste to check the seasoning then remove from the heat. Cover the pan with a lid & leave to stand for a couple of minutes.
- To serve, spoon the risotto into two bowls.Cut the burrata into 2 then place a half onto the top of each risotto. Season the cheese with salt & pepper then drizzle over some basil oil
Notes
To Cook In An Aga
Roast the tomatoes on the bottom set of runners in the roasting oven. Cook the risotto on the simmering plate.
I’ve used chicken stock in this recipe but if you’d prefer to make it vegetarian, veg stock can be used instead.
Burrata is best served at room temperature, so I’d recommend leaving it out of the fridge to warm up slightly whilst you make the risotto.
This recipe makes more basil oil than you will need. Any leftover oil can also be used to dress salads, fish dishes, etc