Cookery: A Taste Of Italy
Course: main Serves: Prep time: 10 mins
Cook time: 1 hour
4
450 g (1 lb) fresh whole Campari tomatoes or similar
4 cloves garlic, 2 peeled and halved, 2 crushed
½ tsp sugar
Salt and freshly ground black pepper, to taste
1 tbs extra virgin olive oil
800 ml (1 pt 8 fl oz) chicken or vegetable stock
15 g (½ oz) butter
1 tbs light olive oil
2 finely chopped echalion shallots
200 g (7 oz) Arborio rice
1 tsp chopped fresh rosemary 150 ml (¼ pt) dry white wine
100 g (3½ oz) mozzarella, chopped roughly
30 g (1 oz) freshly grated Parmesan, plus extra for serving
To Serve: chopped fresh basil.
1 Pre-heat the oven to 190 deg. C.,
375 deg. F., Gas Mark 5.
2 Put the tomatoes and halved garlic in a bowl, sprinkle with the sugar and a touch of salt and freshly ground black pepper, drizzle with olive oil and toss to coat.
3 Lay the tomatoes and garlic halves on a baking sheet and roast for about 30 minutes or until the skins of the tomatoes have collapsed and are just starting to brown.
4 Put the roasted tomatoes and garlic in a blender along with the chicken stock and blend until smooth, then keep hot in a small saucepan.
5 Heat the butter and light olive oil in a medium saucepan. Add the shallots and cook until soft and translucent, around 5 to 7 minutes. Add the crushed garlic and cook for another minute. Add the rice, rosemary, salt and pepper, then stir and cook for one minute. Add the white wine, bring to the boil, and boil until the wine has mostly evaporated, around
2 to 3 minutes.
6 Add about a quarter of the hot tomato mixture. Cook, stirring regularly, until most of the liquid has been incorporated, then continue adding a little at a time, stirring regularly as the rice absorbs the liquid (this will take
20 to 25 minutes). The rice will begin to swell and become creamy in texture. Stir in the mozzarella and Parmesan. Add salt and pepper to taste. If the rice is too dry, stir in a little extra hot stock.
7 Serve immediately in wide bowls, sprinkled with freshly grated Parmesan and chopped basil.