Tomato Risotto with Basil Butter

Method

6 steps · roughly 35 minutes

1. 1

   Roast the tomatoes

   Heat the oven to 200°C fan. Toss halved cherry tomatoes with olive oil, tomato paste, smoked paprika, and a pinch of sugar. Roast on a lined tray for 18 minutes until jammy and slightly charred at the edges.

2. 2

   Build the soffritto

   Warm 2 tbsp olive oil in a wide, heavy pan over medium-low heat. Soften the shallot for 5 minutes until translucent, then add the garlic and cook 1 minute more without colouring.

3. 3

   Toast the rice

   Tip in the rice and stir for 2 minutes so each grain is glossy. Pour in the wine, let it evaporate, then season with salt.

4. 4

   Ladle the stock

   Add warm stock a ladle at a time, stirring often. Wait for each addition to almost disappear before adding the next. This takes around 18 minutes — the rice should be al dente with a loose, flowing texture.

5. 5

   Fold the tomatoes in

   Stir two-thirds of the roasted tomatoes through the rice with any pan juices. Turn off the heat, add the Parmesan, and rest for 2 minutes so the starch relaxes.

6. 6

   Finish with basil butter

   Mash the softened butter with basil, lemon zest, and a pinch of flaky salt. Spoon onto each plate with the remaining roasted tomatoes on top. Crack over plenty of black pepper and serve immediately.