This very special risotto combines the rich intensity of roasted cherry tomatoes and flecks of sun-dried tomato with the subtlety of tomato flavored bouillon.
SERVES: 4
INGREDIENTS:
- 12 oz. cherry tomatoes, halved
- 8 garlic cloves, unpeeled
- 1 tbsp. olive oil
- 4 cups good vegetable bouillon
- 1 (15-oz.) can tomato sauce
- 1 tbsp. oil from sun-dried tomatoes
- 1 tbsp. soy margarine
- 4 shallots, finely chopped
- 2 cups arborio (risotto) rice
- 1/2 cup white wine
- 1/4 cup sun-dried tomatoes, finely chopped
- 1/2 cup chopped fresh basil
- sea salt and black pepper
INSTRUCTIONS:
- Preheat oven to 400°F.
- Put the cherry tomatoes and the unpeeled garlic in a single layer in an oiled baking dish and drizzle with the olive oil.
- Bake for about 30 minutes, until the tomatoes have shrivelled. Cool slightly, then squeeze the flesh out of the garlic, mash with a fork, and set aside.
- In a small pan, heat the bouillon and the tomato sauce until very hot; keep hot. Heat the tomato oil and margarine in a saucepan on a medium-high heat, then add the shallots and cook for 5–7 minutes until the shallots are soft. Add the rice and stir to coat it with oil, then cook until the grains become translucent, about 1 minute. Add the wine and cook, stirring until absorbed, then add about 1 ladleful of the hot bouillon mixture and continue to cook, stirring frequently, until fully absorbed.
- Add another ladleful of bouillon and allow it to be absorbed before adding another. Continue this process until the rice is tender, but still firm, and just coated in a thick creamy sauce, about 20 minutes (you may not need all the bouillon). Very gently stir in the roasted cherry tomatoes, mashed garlic, sun-dried tomatoes, and basil, and season with salt and pepper to taste. Serve immediately
