Tomato Risotto Recipe - Great Italian Chefs

Ingredients

• 240g of carnaroli risotto rice
• 1 tbsp of shallots, chopped
• 1l vegetable stock, hot
• 50g of butter
• 50g of Parmesan
• extra virgin olive oil
• salt
• 250g of cherry tomatoes on the vine, preferably Piennolo
• 1 tbsp of orange zest
• 1 tbsp of oregano
• 1 tbsp of lemon juice
• 1 tbsp of brown sugar
• freshly ground black pepper
• 500g of plum tomatoes, preferably Datterino
• 4 basil leaves, chopped
• 1 tbsp of extra virgin olive oil
• 600g of cherry tomatoes on the vine, preferably Pachino
• 800ml of vegetable stock
• 4g of soya lecithin