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