Ingredients
2 tbsp olive oil, plus extra to serve
25g unsalted butter
2 medium shallots, finely chopped
2 cloves of garlic, peeled, finely chopped
½ tsp dried mixed herbs or dried oregano, plus extra to garnish
300g risotto/ Arborio rice
50 ml white wine (optional) or use 50 ml of stock.
2 tsp tomato paste
400g (1 tin) Italian chopped tomatoes
1 l hot vegetable or chicken stock, hot
½ lemon, small, juiced
50g hard cheese, such as Parmigiano Reggiano or Grana Padano, finely grated
salt and ground black pepper
For the garnish:
160g Parmigiano Reggiano or Grana Padano
150g breadcrumbs or panko
1 tsp olive oil
a few fresh basil leaves (optional)
Directions
Step 1
First prepare the cheese crumble garnish. Preheat the oven to 180°C. Grate the Parmigiano Reggiano or Grana Padano, and combine with the breadcrumbs or panko and olive oil to form a crumb-like mixture.
Step 2
Spread on a baking tray lined with baking paper. Bake for 8 - 10 minutes. Cool, and use your hands to crunch up the cheese mixture.
Step 3
Heat 2 tbsp of olive oil and the butter in a large saucepan or very deep frying pan and fry the shallots over a medium heat for around 10 mins, or until they soften and become translucent. Reduce the heat and stir in the garlic and mixed herbs. Continue to fry for 1 minute, gently stirring. Add the risotto rice and stir to coat with the oil and butter. Add the 50 ml of wine or stock to deglaze the pan.
Step 4
Add the chopped tomatoes and tomato paste. Check heat, increase/ decrease heat to keep a light simmer. Heat the stock and keep it at a very light simmer for the risotto. Stir to coat the rice with tomato mixture. Add some of the stock, stir continuously and, once the liquid has been absorbed, add more and repeat. Keep repeating until the rice is cooked and looks rich and creamy (this should take about 20 minutes, perhaps a few extra minutes). Add a little more liquid if needed, until the right consistency is reached. Remove from the heat, add the lemon juice and stir in the grated cheese. Adjust the seasoning to taste.
Step 5
Serve with a glug of olive oil, generously sprinkle over the cheese crumb, and garnish with pinch of oregano/mixed herbs, or fresh basil leaves.
Step 6
This dish pairs well with pan-shrimp prawns and rocket salad with a lemon dressing.
