Smoked Tomato Risotto
I buy tubs of smoked tomatoes from the Tomato Stall, found at Farmers Markets throughout North London.
Course: Mains, Starters
Cuisine: Italian
Keyword: Piedmont, Rice dishes, Risotto, Smoked tomatoes, Tomatoes
Servings: 4
For the passata sauce
- 3 tbsp olive oil
- 1 brown onion, sliced
- 500 g passata
- 1 tbsp sea salt
- 3 cloves garlic, minced
- bunch basil, fresh
For the risotto
- 3 tbsp olive oil
- 320 g risotto rice
- glass wine, red or white
- 1 litre tomato or vegetable stock
- knob butter
- tub smoked tomatoes
Passata sauce
Make the tomato passata sauce by frying the onions on a low heat, adding the passata, salt, garlic and basil. Simmer for half an hour or so. This is a basic tomato sauce that can be used for pasta, or in an aubergine bake or anything. It's even better the day after.
Risotto
Heat up the olive oil and add the risotto
Add the wine
Add the passata
Add the stock gradually. Keep stirring for 30 to 40 minutes.
Add the butter, take off the heat and dot the top with the smoked tomatoes and some fresh basil.