This comforting dish is packed with simple Italian flavours, and topped with shredded basil and parmesan
- Serves: 4 persons
- 30g unsalted butter
- 2shallots, finely chopped
- 1garlic clove, crushed
- 250g risotto rice
- 100ml vermouth
- 400g can chopped tomatoes
- 2vegetable stock cubes, dissolved in 1.2 litres of boiling water
- 1tbsp balsamic vinegar
- 50g parmesan, grated
- 2tbsp shredded or finely chopped basil
Step 1Melt the butter in a large saucepan over a medium heat and cook the shallots and garlic for 5-6 mins until softened. Stir in the rice and cook, stirring for 2-3 mins more until the rice is hot. Add the vermouth and continue to cook until it has been absorbed, then tip in the tomatoes, pressing them down with the back of a spoon to break up any large pieces.
Step 2Once the tomatoes have softened, add the hot stock, a couple of ladlefuls at a time, stirring until it has been absorbed. Add another ladle of stock when the mixture looks dry, then continue this process until the rice is tender and looks creamy – you may not need to use all the stock. Stir in the balsamic vinegar along with half the parmesan. Season to taste, then serve topped with the basil and remaining parmesan.