Roasted Tomato Risotto
Place the peeled and halved garlic and one of the shallots with the tomatoes on a baking tray.
The tomatoes are loosing liquid while baking, we use it in addition to the stock.
Drizzle the olive oil and balsamic vinegar over the tomatoes and season generously with sea salt and pepper. Bake in the preheated oven for 15 minutes at 200°C, let it cool down afterwards. Let the risotto rice soak in water over night. Otherwise you have to extend the cooking time. Chop one shallot in small pieces and sauté in olive oil. Add the drained rice and stew for a short time. Deglaze with a dash of white wine and add the stock bit by bit, stir every now and then.
The whole grain risotto rice needs to cook for 50-60 minutes overall. Add the tomatoes after 15-20 minutes. Previously you have to remove the garlic and shallot, then peel, de-stem and dice the tomatoes. Keep some small unpeeled tomatoes for garnish. Don't add the whole tomato liquid directly but bit by bit.
Tomatoes are most important for this dish. The amount of liquid inside the tomatoes has to be calculated in addition to the stock that needs to be added. If you are using sour tomatoes you can add some thick apple juice for a sweeter taste.
For the fried capers heat some olive oil in a pan (be careful that the pan is not to hot to prevent the olive oil from burning) then fry the capers until they stop boiling, this is how they get crunchy. Let the capers dry in a sieve that and you will get a super delicious, tangy topping. You can also use this for pasta dishes or a great salads.
Roast pine nuts, chop some basil and grate the pecorino. Add the cheese and the basil before serving the risotto. Season with salt and pepper and use the pine nuts and capers and some small tomatoes for the topping.
FoR 2 Servings
2 kg beefsteak tomatoes
3 cloves garlic
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
150 g brown risotto rice
1 tbsp butter
400-500 ml vegetable stock
2-3 tbsp rice syrup
25 g Parmesan
extra virgin olive oil
1/2 bunch basil