Tomato Risotto with Parmesan Fondue and Fried Veggies
A creamy risotto made to impress: the tomato flavour is enriched by the Parmesan fondue and the mediterranean scents of juicy vegetables.
30 min (COOK TIME: 15 min / PREP TIME: 15 min) 4 servings
Ingredients
- 4 Tablespoon Mutti® Double Concentrate Tomato Paste
- 360 g Carnaroli Rice
- 1 shallot
- 800 ml
- Vegetable stock
- 250 g Grated Parmesan Cheese
- 280 ml Double cream
- 80 g Butter
- 1 Small Courgette Clean
- 1 aubergine Clean
- 300 ml Seed Oil
For Frying
- Few leaves
- Fresh Oregano
Tomato Risotto with Parmesan Fondue and Fried Veggies: Method
- Cut the vegetables into thin layers with a slicer, then deep fry them in hot seed oil. Set aside on a paper towel to drain.
- Put double cream on a little but deep pot over a low heat. Once it’s warm, pour in the grated Parmesan, stirring well to melt it. Blend the sauce with a hand mixer to gain thickness and consistency and set aside.
- Toast the rice on a hot pan for few minutes until translucid, then start adding ladles of vegetable stock. Pour in the whole peeled shallot after the first ladle of stock and keep on cooking for 15 minutes, always adding stock and stirring to avoid rice to stick on the pan. Add the Tomato Paste halfway through.
- Turn off the heat and add the butter, stir well until creamy.
- Put the risotto onto dishes. Add the Parmesan Fondue and the fried vegetables. Add fresh oregano and sprinkle with fresh ground black pepper.
- Enjoy!
