White Tomato Risotto

Meanwhile it's been raining for two days and it is really cold outside, so it was time to cook something soul-warming. Though these gorgeous and fragant tomatoes come from a greenhouse, but they were grown local by my greengrocer and as I am such a tomato freak I could not get home without a big bowl of tomatoes. We still have to wait quite a while for the first local free land tomatoes, but these are almost just as delicious like those. First I planned to make the risotto with goat cream cheese, but then I just could not resist the smell of the parmesan. I cooked a portion of fresh white tomato consommé and so I had a beautifully fragant and intense tomato stock ready for the risotto.

Ingredients:
250 g risotto rice (e.g. carnaroli)1 shallot
1 teaspoon olive oil
100 ml white wine
500 ml white tomato stock
50 g freshly grated parmesan
50 g butter
oven dried tomatoes
basil
roasted pine nuts
salt, pepper


Heat olive oil, add chopped shallot and rice. Mix until rice is well covered with oil. In a separate large saucepan bring the bouillon to simmer, and keep it hot. Add wine, increase heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot tomato stock. Add salt and pepper. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through. Cook over medium heat, stirring, until the butter and parmesan melt, stir in oven dried tomatoes. Season with salt, pepper. Let it stand covered for a few minutes. Stir in fresh basil and sprinkle with roasted pine nuts right before serving.