500g cherry tomatoes or cherry tomatoes sliced in half
1 onion, peeled and quartered
4 cloves garlic, peeled
½ cup extra virgin olive oil
Salt and pepper to season
Ingredients for risotto
1 ½ cups arborio rice
4 liters of chicken stock
1 shallot, finely diced
1 tbsp tomato paste
1 cup white wine
30g unsalted butter
1 x 300g That’s Amore Stracciatella Cheese
20g unsalted butter
1 cup That's Amore grated Parmesan Cheese
Fresh Basil leaves for garnish
Step 1
Make the roasted tomato sauce. Preheat oven to 180°C (350°F).
Step 2
Cut open the tomatoes, arrange them cut side up on a roasting pan. Peel and divide the onion in a half, then add them into the roasting pan along with the tomatoes. Dress with salt, pepper, and a good drizzle of extra virgin olive oil.
Step 3
Slow roast the tomatoes for one hour, then blend the tomatoes in a food processor until creamy. Reserve and set aside.
Step 4
Step 5
For the risotto Pour the stock into a large pot and bring it to a simmer.
Step 6
Pour olive oil in a medium saucepan, add the butter over medium heat. Sauté the shallots over low heat until it becomes translucent and soft for 1-2 minutes.
Step 7
Add arborio rice and toast for a few minutes until the grains turn transparent. Pour in white wine, stirring with a wooden spoon until all the alcohol has evaporated.
Step 8
Adding one ladle at a time, pour stock in the risotto and stir consistently until all the stock has been used and the risotto becomes thick and creamier. In the last 5 minutes of cooking add the tomato puree to the risotto and stir well until combined.
Step 9
Add parmesan cheese and season according to taste and allow to sit for 5 minutes for the flavours to infuse. Serve in bowls topped with cold stracciatella cheese and extra virgin olive oil.