Risotto with Tomato & Chilli
- 150g Arborio rice
- 1 onion, finely chopped
- Generous handful of parmigiano
- Salt and black pepper to taste
- 1 glass dry white wine
- 700ml vegetable stock
- Small handful fresh basil, roughly chopped
- Sicilian Chilli Flakes
- 3 tbsp olive oil
- 100g ripe cherry tomatoes (or 1/2 tin Mutti Cherry tomatoes)
In a deep-bottomed pan, heat the olive oil and fry onion until soft. Add the rice – when the rice grains become translucent pour in the wine and stir until evaporated.
The wine in this risotto is optional, depending on how you like the acidity that it releases, especially if combined with the tomatoes. If you prefer your risotto to be that touch sweeter, leave out the wine.
Add warm stock one ladle at a time and stir until evaporated. Keep adding one ladle at a time until it’s all finished, and the risotto is cooked. At this point add the tomatoes, more or less depending on taste, and a couple of pinches of Sicilian chilli flakes. To finish stir in basil, a knob of butter, a handful of grated parmesan, salt, and pepper. Put the lid on and let it rest for 2-3 minutes.
It will become creamy and smell amazing – and it will taste even better than it looks.