Creamy Tomato Risotto As you know my biography of Angelica Balabanoff ‘The Strange Comrade Balabanoof: The Life of a Communist Rebel‘ has been published in June by McFarland Publishers. To celebrate the launch of the book I decided to devote my blog to Angelica’s lifestyle, friends and recipes. Angelica was not much of a cook. In fact food was of little interest to her. She was also a vegeterian. I will devote today’s blog to Angelica’s favorite dish – a vegeterian risotto which her Italian friends Maria and Ivan Matteo Lombardo cooked for her when she visited them in Milan. Risotto is a popular versatile dish easy to make. No wonder that Angelica loved it. The creamy tomato risotto, which I tried to make yesterday, brings together the favorite Mediterranean ingredients. Adding the liquid from the tomatoes to the vegetarian stock underscores the flavor of the fresh tomatoes added at the very end. This is delicious made with any ripe red (or orange) tomatoes. Ingredients 400g can chopped tomato 1l vegetable stock knob of butter 1 tbsp olive oil 1 onion, finely chopped 2 garlic clove, finely chopped 1 rosemary sprig, finely chopped 250g risotto rice 300g cherry tomato, halved small pack basil, roughly torn 4 tbsp grated Parmesan Serves 4 / Preparation time 10 mins / cooking time 40 min Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat. Meanwhile, place the butter and […]
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