Tuesday, 8 December
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
- Preheat the oven to 180 degrees.
- Depending on the size, cut the tomatoes into slices or halves, leave the cherry tomatoes whole.
- Place the tomatoes on a baking tray covered with baking paper. Cut lemon in half, place on top, drizzle oil over it, season.
- Bake: about 50 minutes in the middle of the oven. Take out, carefully pour the juice of the tomatoes into a small bowl.
- Peel and finely chop the onion. Heat the oil in a pan.
- Steam onion, add rice, stir-fry until transparent.
- Pour in wine, reduce completely
- Add water, stirring frequently, little by little, so that the rice is always just covered with liquid, add salt.
- Simmer for about 20 minutes until the rice is creamy and al dente.
- Stir in butter.
- Put the risotto on a plate, spread the tomatoes on top, drizzle a little of the tomato juice over it.
Terms and Conditions
- The winner will be randomly selected based on submitted answers.- Winners will be contacted by telephone or email. Remember to include your full name and email address.
- If the required information is incorrectly registered, the prize will go back into a new draw.
- Participation in the contest is free and there is no purchase obligation.
- Participation in the contest is allowed for any person who has a valid email address and is 16 years of age or older at the time of registration.
- The participant agrees that the registered email address will be stored and may be processed and used in connection with informing about contest holders products and services at a later date.
Terms
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
- Preheat the oven to 180 degrees.
- Depending on the size, cut the tomatoes into slices or halves, leave the cherry tomatoes whole.
- Place the tomatoes on a baking tray covered with baking paper. Cut lemon in half, place on top, drizzle oil over it, season.
- Bake: about 50 minutes in the middle of the oven. Take out, carefully pour the juice of the tomatoes into a small bowl.
- Peel and finely chop the onion. Heat the oil in a pan.
- Steam onion, add rice, stir-fry until transparent.
- Pour in wine, reduce completely
- Add water, stirring frequently, little by little, so that the rice is always just covered with liquid, add salt.
- Simmer for about 20 minutes until the rice is creamy and al dente.
- Stir in butter.
- Put the risotto on a plate, spread the tomatoes on top, drizzle a little of the tomato juice over it.
Terms and Conditions
- The winner will be randomly selected based on submitted answers.- Winners will be contacted by telephone or email. Remember to include your full name and email address.
- If the required information is incorrectly registered, the prize will go back into a new draw.
- Participation in the contest is free and there is no purchase obligation.
- Participation in the contest is allowed for any person who has a valid email address and is 16 years of age or older at the time of registration.
- The participant agrees that the registered email address will be stored and may be processed and used in connection with informing about contest holders products and services at a later date.