Risotto Alla Pomodoro

Serves: 4  Cooking time (approx.): 22 minutes Style: Italian Vegetarian 4  tablespoon(s) butter 2  teaspoon(s) finely chopped or grated garlic 1  big onion(s) finely chopped 2  cup(s) uncooked arborio rice 4  cups vegetable stock 2  large tomato(es) ½  teaspoon(s) mixed herbs ½  cup(s) mascarpone cheese salt, and freshly ground black pepper to taste 4  tablespoon(s) cream grated parmesan cheese and fresh basil leaves to garnish Roast or grill the tomatoes till the skin is blackened. Remove the skins and puree ina blender. Melt the butter in a heavy-bottomed pan and fry the garlic and onions for about 4  minutes or till soft. Mix in the rice slowly and stir till well coated. Add boiling vegetable stock and mix well. Cook on low heat for about 10  minutes or till all the stock is absorbed and the rice is just tender. Add the roasted tomato puree, mascarpone cheese, mixed herbs, salt and pepper. Mix well gently and cook on low heat for about 8  minutes or till the rice is well done. Mix in the cream gently just before serving. TIPS: Arborio or carnaroli rice varieties are best suited for making risottos. Any soft cheese like cream cheese or ricotta according to individual taste can be used in place of mascarpone. Cream should always be mixed in and cooked on very low heat to avoid curdling. Serve piping hot topped with: grated parmesan cheese and fresh basil leaves

 
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