Creamy Tomato Risotto with Roasted Cherry Tomatoes, Mozzarella, and Basil

01Method

1. 1

   Drizzle the vine cherry tomatoes with olive oil and season with salt and pepper. Roast in an oven preheated to 200 °C for about 20 minutes, until golden and blistered. Set aside for serving.

2. 2

   Heat the olive oil in a saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent.

3. 3

   Add the cherry tomatoes, halved, and cook until soft. Stir in the tomato paste and let it cook for about a minute. Add the rice and stir for about 1 minute until well coated. Pour in the white wine and let it cook off completely.

4. 4

   Add the hot stock one ladleful at a time, waiting for each addition to be absorbed before adding the next. Cook, stirring regularly, for about 20 minutes until the rice is tender. Just before you're done, reduce the heat, stir in the grated Parmesan and butter, season with salt and pepper, and stir until smooth and creamy.

5. 5

   Top the risotto with torn mozzarella and fresh basil leaves, add the roasted cherry tomatoes, and serve immediately.