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Risotto with ricotta and fresh tomato layers by Nikki Legon

Risotto with ricotta and fresh tomato layers by Nikki Legon

Risotto with ricotta and fresh tomato layers...

 

shutterstock 105459371

Serves 6

 
275g risotto rice

2 very finely chopped shallots

175g ricotta cheese

1 litre chicken or vegetable stock

3 tbsp olive oil

salt and freshly ground black pepper

fresh basil leaves to garnish

 

FOR THE SAUCE

1 tbsp olive oil

1 clove garlic crushed

1 onion chopped finely

1 tbsp tomato paste

2 x 400g tins chopped, peeled tomatoes

salt and ground black pepper

1 tsp sugar

handful of chopped basil leaves

 

METHOD

Heat a deep pan, add the olive oil and gently fry the shallots.

Add the risotto rice, stir and cook 1 minute.

Add a ladleful of hot stock and cook stirring constantly, until the liquid has been absorbed.

Continue adding the simmering stock, a ladleful at a time, until the rice is tender, and almost all of the liquid has been absorbed.

This will take about 30 to 35 minutes.

Using a fork, break up the ricotta cheese then stir into the rice, taste and adjust the seasoning before setting aside to cool.

For the sauce, heat the oil in a large saucepan over a medium heat.

Add the onion and cook for 3 to 4 minutes until light brown in colour, add the garlic and cook a further minute.

Add the tomato paste and cook stirring constantly for 1 minute to cook off the paste, giving it a richer flavour.

Add the tomatoes, reduce the heat and simmer for 8 to 10 minutes until thickened.

Stir through the salt and pepper, sugar and basil, taste and adjust the seasoning as required.

Leave to cool.

Using a ring, place some tomato in the base then rice, and repeat, finishing with a layer of tomato, decorate with basil leaves.

Serve warm or cold.