Risotto is the perfect comfort food. Don’t worry about cooking with red wine, the alcohol flavour will evaporate and leave the rice with the delicious essence. All it takes too cook the perfect risotto is a little love and some frequent stirring to give it the perfect creamy, oozy texture. I add the zucchini at the very end of cooking, because I like it still a little crunchy.
160g risotto rice (uncooked)
800g canned whole tomatoes (1 big can)
150g cherry tomatos
1 1/2 zucchini
4-5 dried tomatos
100 ml red wine
40g grated parmesan cheese
2 tbsp oregano
2 tbsp olive oil
2 hands fresh basil leaves
salt, pepper to taste
Heat the olive oil in a large saucepan. Add chopped onions and dried tomatoes, fry until soft.
Add the rice, stir frequently. After about a minute it will start to look translucent. Add the red wine and keep stirring.
Once the wine has cooked into the rice, slowly add the canned tomatoes, including the puree. Add some water if necessary.
Finely chop the zucchini and cut the tofu into small pieces.
After about 15- 20 minutes taste the rice. It should be soft, but with a little bite. Add the Zucchini and tofu.
Turn of the heat and add the parmesan cheese, oregano and basil leaves (leave some for serving). Season with salt and pepper. Stir well.
Put the lit on the saucepan and allow the risotto to sit for about 2 minutes.
In the mean time cut the cherry tomatoes in half.
Before serving, add cherry tomatoes, some extra parmesan cheese and basil leaves. Enjoy!