• 1 glass of rice for risotto (arborio type)
• 700ml of stock
• 2 shallots
• 1 clove of garlic
• a jar of Pastena – dried tomato paste OLE!
• Parmesan cheese
• A handful of chopped basil (optional)
• Cherry tomatoes
• Salt & pepper
• Oil, butter for cooking
Cook the chopped shallots with the squeezed garlic with oil and butter.
Add the rice and cook, stirring constantly, until the grains are transparent.
Pour a small part (a ladle) of broth. Mix all the time. When the rice absorbs the liquid, add another portion. Stir the rice all the time to avoid overcooking. Finally, add the Pastena and mix. Season to taste. When you get a creamy consistency, take it off the heat. Put on plates, sprinkle with cheese, cherry tomatoes and herbs.