Jandos tomato risotto

Ingredients for 4 servings:

• 1 tbsp olive oil
• 250 g rice (risotto rice)
• 1 onion(s), diced
• 2 tbsp tomato puree
• 1 can of tomatoes (pelati)
• 8 dl vegetable broth (hot)
• 2 dl red wine
• some tomatoes (dried), cut into strips
• Salt
• pepper
• Paprika powder
• some sugar
• 1 tbsp balsamic vinegar
• 2 tbsp butter
• 4 tbsp Parmesan, freshly grated
• 2 tbsp basil, cut into strips

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat olive oil in a pan and fry the rice and onion until translucent. Add the tomato puree and fry briefly. Deglaze with red wine and hot vegetable stock. Add the sun-dried tomatoes and pelati and simmer for about 15 minutes, stirring occasionally. Baste with hot stock frequently. Season with salt, pepper, and paprika. Add sugar (to enhance the tomato flavor) and balsamic vinegar. When the risotto is al dente, add the butter, Parmesan cheese, and basil and stir gently.