Tomato risotto

Ingredients for 4 servings:

• 800 g tomatoes
• 1 onion(s)
• 50 g dried tomatoes in oil
• 60 g butter
• 300 g rice, risotto (e.g. Arborio)
• 125 ml white wine
• 1.3 liters of broth (e.g. vegetable broth)
• 1 bunch of basil
• 1 ball of mozzarella (125 g)
• 100 g Parmesan, grated
• salt and pepper
• some sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Make a cross-shaped incision in the tomatoes at the blossom end, blanch them in boiling water, rinse, peel, and deseed them. Dice the flesh. Peel and finely dice the onions. Dice the sun-dried tomatoes. Heat 20g of butter in a saucepan. Sauté the sun-dried tomato and onion cubes. Add the rice and cook while stirring. Pour in the wine and simmer until the rice has absorbed the liquid. Gradually add the hot stock. Let the rice swell for about 25 minutes, stirring, until al dente. Wash the basil, shake dry, and roughly tear the leaves. Finely dice the mozzarella. Stir the remaining butter and Parmesan into the risotto and melt. Add the basil, tomatoes, and mozzarella. Season with salt, pepper, and sugar.