Roasted and Sun-dried Tomato Risotto recipe | Delia Smith

Name: Roasted and Sun-dried Tomato Risotto recipe | Delia Smith
Ingredients: 1½ lb (700 g) tomatoes; 1 dessertspoon extra virgin olive oil; 1 fat clove garlic, chopped; 1 x 15 g pack (or ½ oz) basil leaves; salt and freshly milled black pepper; 2 level teaspoons sun-dried tomato paste; 4 oz (110 g) sun-dried tomatoes, roughly chopped; 1 oz (25 g) butter; 1 red onion, finely chopped; 8 oz (225 g) Italian carnaroli rice; ¼ level teaspoon saffron stamens; 10 fl oz (275 ml) dry white wine; 2 oz (50 g) Parmesan (Parmigiano Reggiano), freshly grated, plus 1 oz (25 g) extra shaved into flakes with a potato peeler (see recipe introduction); 1 tablespoon double cream

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Delia's Roasted and Sun-dried Tomato Risotto recipe. Oven-roasted tomatoes, which have been slightly blackened and become really concentrated in flavour, are the mainstay of this superb dish. Add to...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliaonline.com.

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Ingredients

1½ lb (700 g) tomatoes
1 dessertspoon extra virgin olive oil
1 fat clove garlic, chopped
1 x 15 g pack (or ½ oz) basil leaves
salt and freshly milled black pepper
2 level teaspoons sun-dried tomato paste
4 oz (110 g) sun-dried tomatoes, roughly chopped
1 oz (25 g) butter
1 red onion, finely chopped
8 oz (225 g) Italian carnaroli rice
¼ level teaspoon saffron stamens
10 fl oz (275 ml) dry white wine
2 oz (50 g) Parmesan (Parmigiano Reggiano), freshly grated, plus 1 oz (25 g) extra shaved into flakes with a potato peeler (see recipe introduction)
1 tablespoon double cream