Imported from the web

Tomato Risotto - Risotto al pomodoro

Name: Tomato Risotto - Risotto al pomodoro
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 100 g Parmesan cheese (cut in 2 cm pieces); 2 garlic cloves; 90 g shallots (halved); 40 g olive oil; 300 g risotto rice (e.g. carnaroli or Arborio); 200 g ripe tomatoes (diced into 2 cm pieces); 60 g dry white wine; 500 g boiling water; 1 vegetable stock cube (for 0.5 l, crumbled; or 1 heaped tsp homemade vegetable stock paste); 20 g tomato purée; 0.5 tsp fine sea salt; 0.25 tsp ground black pepper; 40 g unsalted butter (diced)

Recipe by Vorwerk Home & Co. KmG

Imported by John Tan on SeeMeCook

A classic Italian tomato risotto featuring ripe tomatoes, white wine, and Parmesan cheese, specifically designed for preparation in a Thermomix.

4 servings30 minItalian

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Ingredients

100 g Parmesan cheese (cut in 2 cm pieces)
2 garlic cloves
90 g shallots (halved)
40 g olive oil
300 g risotto rice (e.g. carnaroli or Arborio)
200 g ripe tomatoes (diced into 2 cm pieces)
60 g dry white wine
500 g boiling water
1 vegetable stock cube (for 0.5 l, crumbled; or 1 heaped tsp homemade vegetable stock paste)
20 g tomato purée
0.5 tsp fine sea salt
0.25 tsp ground black pepper
40 g unsalted butter (diced)

Steps

1
Place 100 g Parmesan cheese pieces into the mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.
2
Place 2 garlic cloves and 90 g halved shallots into the mixing bowl and chop 5 sec/speed 5. Scrape down the sides of the mixing bowl with the spatula.
3
Add 40 g olive oil and sauté 3 min/120°C/speed 1.
4
Add 300 g risotto rice and 200 g diced tomatoes, then sauté 3 min/120°C/reverse/speed 1 without the measuring cup.
5
Add 60 g dry white wine and sauté 1 min/120°C/reverse/speed 1 without the measuring cup.
6
Add 500 g boiling water, 1 crumbled vegetable stock cube, 20 g tomato purée, 1/2 tsp sea salt, and 1/4 tsp black pepper. Scrape the bottom of the mixing bowl with the spatula to loosen the rice.
7
Cook 12-13 min/100°C/reverse/speed 1, placing the simmering basket instead of the measuring cup onto the mixing bowl lid to prevent splashing.
8
Leave the risotto to rest in the mixing bowl for 1 minute, then transfer into a large bowl.
9
Add 40 g diced butter and the reserved grated Parmesan cheese. Mix thoroughly with the spatula and serve immediately.

Notes

For best results, use a high-quality risotto rice like Carnaroli or Arborio. Ensure the water is boiling before adding to the Thermomix to maintain the correct cooking temperature.