A creamy risotto made to impress: the tomato flavor is enriched by the Parmesan fondue and the mediterranean scents of juicy vegetables.
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Did you know?
You can also also pour the Parmesan Fondue and the veggies into the risotto along with the butter.
1
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.
2
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.
3
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.
4
Turn off the heat and add the butter, stir well until creamy.
5
Put the risotto onto dishes. Add the Parmesan Fondue and the fried vegetables. Add fresh oregano and sprinkle with fresh ground black pepper. Enjoy!
Risotto is a typical Italian first course. Its origins can be found in Veneto and then spread throughout northern Italy. Today it is present in numerous versions throughout the whole country. Its main feature is the maintenance of starch, which binds the grains together in a creamy type compound loved by everyone. There are essentially two Risotto cooking techniques: there are those who put all the liquid in one go – broth or hot water – and there are those who slowly add small ladles of liquid, constantly stirring the rice so that it does not stick at the base of the pot. One of the most famous risottos in Italian cuisine is undoubtedly the Milanese risotto, a specialty of Milan, made with beef stock, beef bone marrow, lard (instead of butter) and cheese, flavored and colored with saffron.
