Steamed Whole Tomato Risotto (14cm)
- Cook
- 25 min
-
1 large tomato, hulled
⅛ medium onion, finely chopped
Kosher salt
1 teaspoon olive oil
⅖ cup water (100 ml)
Italian parsley, chopped
¼ cup (100 g) cooked white rice
3 tablespoons shredded cheese
Extra virgin olive oil
Parmesan cheese, grated
Add chopped onions to the pot and place tomato on top. Sprinkle with salt and drizzle with olive oil. Cover and simmer over low heat for 6 minutes.
Once steam starts to escape, reduce to very low heat and continue simmering for 10 minutes. Turn off the heat and let it steam over residual heat for 5 minutes.
Add water, cover, and simmer over medium heat for 1 minute. Once steam starts to escape, turn off the heat. Remove the tomato from the pot, peel off the skin, and cut it in half.
Heat the pot over medium heat for about 3 minutes, or until the liquid reduces by half. Add rice and stir. Once it reaches a boil, turn off the heat and add shredded cheese.
Once mixed, transfer to a plate and top with the tomatoes. Sprinkle with salt and drizzle with extra virgin olive oil. Finish with a sprinkle of Parmesan cheese.
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