Mondseer risotto with braised oven-roasted tomatoes
Ingredients
| 250 g | risotto rice |
|---|---|
| 1 | Red onion |
| 2 | gloves of garlic |
| 150 ml | white wine |
| 700 ml | Vegetable broth, hot |
| 250 g | Mondseer, freshly grated |
| 1 EL | Butter |
| 1/2 | Organic lemon, zest |
| olive oil for frying | |
| Salt, pepper from the mill |
| 300 g | cherry tomatoes |
|---|---|
| 2 EL | olive oil |
| 1 | Garlic clove, finely chopped |
| 1 TL | Sugar |
| Salt |
Preparation
For the stewed tomatoes - mix olive oil with sugar, salt and garlic clove. Place the tomatoes in a casserole dish and rub well with the oil mixture. Braise at 180°C hot air for approx. 25 minutes.
For the risotto - finely chop the onion and garlic. Sauté both in a little olive oil until translucent. Add the risotto rice and sweat briefly. Deglaze with white wine and let it boil down.
Gradually pour in a little bit of the hot vegetable broth. Continue cooking and adding broth again and again until the rice is cooked (the rice should still have a slight bite - takes 15 to 20 minutes). Stir occasionally.
Finally, stir in the grated Mondseer and a piece of butter. Season to taste with salt, pepper and a little lemon zest. The risotto should be nice and creamy (stir in a little broth if you like).
Serve with the stewed tomatoes.
