Tomato risotto

Ingredients for 4 servings:

• 300 g risotto rice (Arborio or Carnaroli)
• 300 g tomatoes
• 1 large onion(s)
• 1 garlic clove(s)
• 1 tbsp balsamic vinegar, lighter
• 1 liter vegetable broth, hot
• e.g. salt and pepper
• 1 pinch(s) of sugar
• 2 tbsp olive oil for frying
• 60 g Parmesan, grated
• 2 sprigs of thyme
• 2 rosemary sprigs
• 8 small cocktail tomatoes
• 8 slices of bacon
• 16 basil leaves
• Parmesan, grated for sprinkling

Instructions

Working time approx. 35 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

simply

Dice the onion. Peel and dice the tomatoes. Heat olive oil in a pan. Add the onion. Crush the garlic. Sprinkle in the sugar and let everything caramelize for 2 minutes. Now add the rice and sauté for 2 minutes, stirring constantly. Deglaze everything with the balsamic vinegar and let it reduce slightly. Add 3 ladles of hot vegetable stock, stir, and simmer over low heat. Once the stock has reduced, add more stock. Stir frequently to prevent burning. Repeat this process until all the stock is used up. After 10 minutes, add the tomato pieces and seasoning sprigs. Place the bacon on a baking sheet lined with baking paper and bake in a preheated oven at 180°C (top/bottom heat) for about 15 minutes until crispy. When all the broth has been absorbed and the risotto becomes creamy (after about 20-25 minutes), stir in the Parmesan cheese and season with salt and pepper. Turn off the heat and let the risotto rest for 5 minutes. Remove the spice sprigs. Serve the risotto with bacon, cherry tomatoes, and basil. Sprinkle with Parmesan cheese, if desired. A dry white wine goes well with this dish.