50ml olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
250g baby Rosa tomatoes, cut in half, drizzled with olive oil and 5g chopped rosemary and roasted on high heat for 4 minutes.
125ml dry white wine
900ml vegetable stock
1Tbls tomato puree
½tsp smoked paprika
10g basil leaves
4Tbls Marscapone cheese
4Tbls Parmesan, finely grated salt & pepper to taste.
➊ Heat a large saucepan, add olive oil and butter and allow the butter to melt. Add the onion and garlic and sweat for a few minutes until the onions become translucent.
➋ Add the rice then the wine and allow the wine to reduce completely.
➌ Add a third of the stock, maintaining a medium heat setting. When most of the liquid has been absorbed, add half of the remaining of liquid, stirring occasionally to avoid it sticking to the base of the saucepan.
➍ Add the remainder of the liquid. Once all of it has been absorbed the rice should be al dente, meaning firm and not stodgy.
➎ Add the tomatoes, puree, paprika and cook for a minute, then add the rest of the ingredients, seasoning according to taste.
Serve in warm bowls with shaved Parmesan and fresh rocket
Short URL: http://whiskymag.co.za/digital/?p=1575