Tomato risotto to lick your fingers

Ingredients:
– 500 g of carnaroli rice
– 1 onion
– she
– 50 cc of white wine
– hot vegetables c/n
– 150 g of grated cheese
– 50 g butter
– salt and pepper
– 200 g of dried tomatoes
– olive oil
– 2 tbsp. tomato extract
– caramelized cherry tomatoes
– 250 g de tomate cherry
– 1 tbsp. of sugar
– 3 tbsp. balsamic vinegar

A hot dish for the days that are cold.

Preparation

For the risotto, first we hydrate the dried tomatoes, once hydrated, mix and sift. Reserve. In a pan with olive oil, sauté the onion and minced garlic and when it browns, add the rice.

Pearlize the rice and when it is ready, deglaze with white wine and when the alcohol evaporates, add a ladle of broth and the tomato pesto and the extract to give it color. Integrate well. Add grated cheese and season. Add olive and emulsify off the heat.

For the tomatoes, sauté in a pan together with the sugar, vinegar and season with salt and pepper. Cook until caramelized.

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