Spicy tomato risotto
A simple risotto with dried tomatoes and sweet cherry tomatoes, combined with bold cheeses and spicy chili pepper – a dish that will impress with both its flavour and simplicity.
Preparation: 35 min
Easy
Preparation: 35 min
Easy
Ingredients:
- 600 g water
- 30 g broth paste - CVR
- 12 g hot chili pepper
- 100 g shallots
- 100 g cherry tomatoes
- 200 g arborio rice
- 100 g dried tomatoes
- 50 g gorgonzola
- 1 g chili flakes
- 8 g garlic
- 60 g butter
- 100 g white dry wine
- 70 g Cheese, Parmezan
- 80 g Oil, olive
- 6 g Oregano, fresh
Method of cooking:
- Place a bowl on the lid of the mixing bowl without a measuring cup and weigh in 100 grams of dried tomatoes (without oil), cut into smaller pieces. Set aside. Add 70 grams of parmesan cut into smaller pieces to the mixing bowl. Grind for 30 seconds at a speed of 20 rotations. Transfer to a bowl using the spatula and set aside.
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