Fine tomato risotto

Ingredients for 4 servings:

• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 4 tbsp butter
• 300 g rice, Italian short grain rice
• 700 g tomatoes, fully ripe
• 200 ml white wine, dry
• 700 ml meat broth or vegetable broth
• ½ bunch oregano, finely chopped, alternatively 1/2 tsp dried
• ½ bunch parsley, finely chopped
• salt and pepper
• 50 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Score the skin of the tomatoes, blanch them in boiling water, rinse them in cold water, and peel them. Halve the tomatoes, remove the stems, remove the seeds, and then dice the flesh. Finely chop the onion and garlic clove. Melt half the butter in a saucepan and sauté the diced onion and garlic until translucent. Add the rice and sauté, stirring constantly, until all the rice grains are coated with a light film of fat. Add the tomatoes to the rice, add the white wine, and simmer over medium heat, stirring constantly, until the liquid is completely absorbed. Gradually add the stock, stirring constantly, until the liquid is absorbed again, then add more stock. Don’t forget to stir frequently, otherwise the rice will stick to the bottom of the pan. Wash the herbs, shake dry, and finely chop. When the risotto is ready, add the herbs and mix well. Remove the pan from the heat and stir in the remaining butter along with the grated Parmesan cheese. Important: The tomatoes should really taste good!