Confit Piccolo Cherry Tomato and Pecorino Risotto Recipe - Great British Chefs
This tomato and pecorino risotto recipe is comfort food at its best. The creamy, warming risotto is topped with slow-cooked garlic and thyme-infused confit Piccolo cherry tomatoes.
Ingredients
- 300g of risotto rice, Arborio or Carnaroli
- 3 banana shallots, finely diced
- 500g of Piccolo cherry tomatoes
- 2 sprigs of thyme
- 1 tbsp of red wine vinegar
- 1 tbsp of tomato purée
- 10 garlic cloves
- 1l chicken stock, or vegetable stock, heated
- 100g of butter
- 300ml of olive oil
- 150ml of white wine
- 100g of pecorino, grated, plus some shavings for garnish
- salt to taste
- freshly ground black pepper to taste
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