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Risotto with Oven Tomatoes from Switzerland

A risotto is a fine thing itself, but when juicy, sun-ripened tomatoes are added, the pleasure is perfect. Ingredients

  • 1.5 kg tomatoes (e.g. Ramato and cherry tomatoes)
  • 1 organic lemon
  • 2 tablespoons olive oil
  • 1TL Fleur de Sel
  • Pepper
  • 1EL Olive oil
  • 250g risotto rice (e.g. Carnaroli)
  • 1.5dl white wine
  • 6.5dl water, hot
  • 0.75 teaspoon salt
  • 40g butter
  1. Preheat the oven to 180 degrees.
  2. Depending on the size, cut the tomatoes into slices or halves, leave the cherry tomatoes whole.
  3. Place the tomatoes on a baking tray covered with baking paper. Cut lemon in half, place on top, drizzle oil over it, season.
  4. Bake: about 50 minutes in the middle of the oven. Take out, carefully pour the juice of the tomatoes into a small bowl.
  5. Peel and finely chop the onion. Heat the oil in a pan.
  6. Steam onion, add rice, stir-fry until transparent.
  7. Pour in wine, reduce completely
  8. Add water, stirring frequently, little by little, so that the rice is always just covered with liquid, add salt.
  9. Simmer for about 20 minutes until the rice is creamy and al dente.
  10. Stir in butter.
  11. Put the risotto on a plate, spread the tomatoes on top, drizzle a little of the tomato juice over it.

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