Roasted Tomato Risotto | Krautkopf
Allow the tomatoes to reduce to get a fruity and intense taste.
Ingredients
- 2 kg beefsteak tomatoes
- 2 shallots
- 3 cloves garlic
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 150 g brown risotto rice
- 1 tbsp butter
- white wine
- 400-500 ml vegetable stock
- 2-3 tbsp rice syrup
- 25 g Parmesan
- salt
- black pepper
- extra virgin olive oil
- 20 capers
- pine nuts
- 1/2 bunch basil
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