RISOTTO POMODORINI ARROSTO E FONDUTA DI PECORINO

25 mins
Serves 1
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Directions

  1. 1Divide the cherry tomatoes in half and arrange them on a baking tray, cut side up, with half an onion.
  2. 2Season the tomatoes and onion with salt, sugar, oregano, and oil.
  3. 3Bake in the oven at 180 degrees Celsius for about 25 minutes, or until caramelized.
  4. 4Remove the roasted tomatoes from the oven and transfer them to a jug, then blend until a delicious cream is obtained.
  5. 5In a saucepan, toast the rice dry until hot.
  6. 6Deglaze the rice with a ladle of broth and cover.
  7. 7Continue cooking the rice by adding broth gradually and stirring occasionally.
  8. 8While the rice cooks, prepare the fondue: heat the cream in a small saucepan.
  9. 9Add the Pecorino cheese to the hot cream and mix until melted, then set aside.
  10. 10When the rice is halfway cooked, add the sieved tomato cream and mix well.
  11. 11Once the rice is cooked, remove from heat, add butter and Parmesan cheese, cover, and let rest for 5 minutes.
  12. 12After resting, stir the risotto vigorously to cream it.
  13. 13Plate the risotto and top with the fondue, reserved roasted cherry tomatoes, black pepper, and a drizzle of oil.

Ingredients

  • 150 g riso carnaroli
  • 250 g pomodorini
  • 500 ml brodo
  • Origani
  • olio
  • 1 cc zucchero semolato o di canna
  • sale
  • 20 g burro
  • 30 g parmigiano
  • 150 ml panna
  • 60 g pecorino
  • cipolla a metà
  • pepe nero
  • latte

Equipment

tegliaboccalepentolinomestolo

Tips

  • If the fondue thickens, add a bit of milk and mix until desired consistency.
  • Do not mix all the roasted tomatoes; save some for garnish.