Risotto with caramelized cocktail tomatoes

Ingredients for 3 servings:

• 20 cocktail tomatoes
• Salt, coarse
• pepper
• Sugar
• some olive oil
• 1 cm ginger, about half a thumb
• 1 small shallot(s)
• some olive oil for frying
• 1 tsp sugar
• 1 cup risotto rice
• 200 ml white wine
• 800 ml vegetable stock, preferably homemade
• 100 g Parmesan, freshly grated or Grana Padano
• 1 tbsp, heaped butter, cold

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

always succeeds

Wash the cherry tomatoes, halve them, and arrange them on a baking sheet lined with baking paper or in a casserole dish. Sprinkle the tomatoes with salt, pepper, and sugar and cook for 30 minutes at 140°C (284°F) fan-assisted oven. Then drizzle the tomatoes with a little olive oil and cook for another 30 minutes at 100°C (212°F) fan-assisted oven. As soon as the olive oil has been distributed over the tomatoes, finely dice the ginger and shallot. Heat a little olive oil in a pot or pan and sauté the ginger and shallot. Add the sugar. Add the risotto rice and heat gently, stirring constantly; do not allow it to stick. Deglaze with the white wine. Heat the vegetable stock and add a little more to the rice in the pan, stirring every few minutes. The rice should not stick to the bottom of the pan. At the end of the cooking time, season the risotto with salt and stir in the cheese and butter. Serve the risotto among deep plates. Place the tomato halves on the rice and pour over the oil on the baking paper or from the baking dish.