I tired this delicious recipe and I loved it. The original recipe was on making risotto balls but I toke the recipe basics and made it just as a risotto. This would differently will be on my family recipes list for making meals on special occasions. If you want to treat someone with a good savory dinner, I so recommend this. Enjoy!
4 medium tomatoes, cut in half
+- 200g vine, cheery or rosa tomatoes (about 2 cups)
1 T olive oil
a sprigs of thyme
Sea salt and Pepper
2 T olive oil
1 small white onion, finely chopped
1 cup of risotto rice
1/2 cup of dry white wine
3/4 cup of pureed roasted tomatoes
2 cloves of garlic, crushed
+- 1 litre stock (use any good quality chicken or vegetable stock), kept warm on the stove
small handful of fresh basil, finely shredded
3/4 cup roasted baby tomatoes, roughly chopped
1 x 85g tin Lucky Star smoked mussels, drained
30 - 40g Parmesan cheese, finely grated
Fresh basil lemon wedges to serve
Preheat the oven to 180 C / 350 F, arrange the tomatoes on a tray.
Drizzle over the olive oil, scatter the thyme leaves and sprigs, and season generously with salt and pepper. Roast for 35 minutes. Remove and set aside.
When the tomatoes have roasted, start on the risotto. Heat the olive oil in a heavy based pot and sweat your onion until it has softened. About 5 minutes. Add the rice and stir to coat the grains. As they just start popping / catching add the white wine and stir continuously until it is absorbed. Add the pureed roasted tomatoes and garlic and continue stirring. Add the hot stock one ladle at a time until the risotto is cooked but still al dente. About 3 minutes before the end, add the rest of the roasted tomatoes, the finely shredded basil and the mussles. Add the grated Parmesan, and adjust seasoning to your taste.
Note "add a spritz or 2 of lemon juice if you desire, although the tomato does give a nice acidity."