Creamy risotto with tomato and basil
Garlicky risotto with red sauce, rosemary, basil, finished with Horio cow butter. By Dimitris Skarmoutsos.
204
Creamy risotto with tomato and basil

ΥΛΙΚΑ

400gr tomato concasse 1 lt vegetable stock 2 tbsp Horio cow butter 1 tbsp Horio Classic olive oil 1 finely chopped onion 2 finely chopped garlic cloves 1 finely chopped rosemary sprig 250gr risotto rice 300gr halved grape tomatoes 1 small bunch of basil, roughly chopped 4 tbsp grated parmesan

ΕΚΤΕΛΕΣΗ

  1. In a blender mix tomato concasse and half vegetable stock until smooth.
  2. Put mixture in a small pot with rest of stock and simmer.
  3. Meantime, put Horio cow butter and Horio Classic olive oil in a large pot and melt butter.
  4. Add onion and sauté until soft, for 6-8 minutes.
  5. Add garlic and rosemary and continue for 1 minute.
  6. Add rice and mix for 1 minute.
  7. In the large pot, slowly add warm tomato with stock.
  8. Cook, stirring often, adding stock as it evaporates.
  9. After adding half the stock, add grape tomatoes. After 20-25 minutes, rice should be creamy and soft, tomatoes soft as well and stock completely evaporated.
  10. Cover, leave for 1 minute and add basil.
  11. Garnish with grated parmesan and black pepper and serve.