Oven Baked Tomato Risotto


I couldn't get a nice photo to deserve this recipe. I will have to get by with what I have for this time.

You can have it as a simple tomato risotto dish if you don't bake it.
I'd recommend you to bake it though, it is absolutely delicious!

This way of baking could be a nice idea when you have some leftover rice so keep in mind.

40g extravirgin olive oil
1 clove of garlic
300g tomato puree
300g Carnaroli or Arborio Rice
850g boiling water
1 tbsp Thermomix stock concentrate
150g bread crumbs
Salt, black pepper
300g mozzarella (chopped)

  • Put oil and garlic in TM Bowl. Cook for 3 minutes at 1000ºC on Reverse / Soft Speed. Remove the garlic.
  • Add tomato puree. Cook for 3 minutes at 1000ºC on Reverse / Speed 1
  • Add rice and cook for 1 minute at 100ºC on Reverse / Soft Speed
  • Add boiling water and Thermomix concentrate. Cook for 16-18 minutes at 1000ºC on Reverse / Soft Speed. (If you like, after this stage you can serve risotto into plates and sprinkle with a little parmesan)

If you'd like it baked continue as below:
  • Let risotto rest 5 minutes in TM Bowl
  • Get a 28cm tart tin and brush with some oil, sprinkle with bread crumbs

  • Cover tart tin with 1/3 of risotto

  • Spread mozzarella and then cover with the remaining risotto

  • Put bread crumbs in a plate or bowl. Season with salt and pepper. Add a little olive oil and mix until absorbed

  • Cover risotto with bread crumbs on the top with spatula

  • Bake in preheated oven at 220ºC for 20-30 minutes
  • Let it rest for 5-10 minutes before you serve

Afiyet olsun....

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