Risotto with tomatoes

It has been a very busy week, so busy that since tuesday actually I didn’t have time to cook special meals. Finally the weekend was here and yesterday I could expend some time in the kitchen and a risotto it was a good idea for it.

The ingredients you need are: risotto rice, vegetable broth (bouillon), small tasty tomatoes, garlic, spanish pepper, red onion, balsamic vinegar, tomato puree, white wine, pancetta, fresh basil and parmesan.

First chop the onions, garlic and spanish pepper. In a pan that also in the oven can go, add some butter and olive oil, bake the onions, garlic, spanish pepper and pancetta, very slowly, for about 10-15 minutes. Meanwhile, cut the tomatoes in quarters, in a bowl mix with the vinegar, salt, pepper and the basil, leave to marinade.

When the onions mix is ready add the risotto, mix again and then add the white wine, after 2 minutes add all the broth in once and 1 big table spoon of tomato puree, mix well and cook until starts boiling, then put in a preheated 160 degrees oven the pan, for about 15 minutes. Take the pan out of the oven and mix the half of the marinaded tomatoes and put back in the oven for another 10-15 minutes, until the broth is evaporated and the rice is ready.

Take out of the oven, add the rest of the tomatoes and some grated parmesan, mix well. Serve with some basil leaves and some more parmesan. Absolutely delicious!