Risotto with datterini tomatoes, pecorino and mint

🥘 Ingredients

• shallots 4
• celery 2
• tomatoes 1
• water 2 litres
• tomatoes 500 g
• salt
• olive oil
• garlic 4 clove
• olive oil
• shallots 2
• garlic 1 clove
• salt
• risotto rice 350 g
• salt
• tomato puree 2 tbsp
• tomatoes
• garlic
• pecorino 150 g
• mint leaves 30 g
• olive oil

1. 1

   Roughly chop shallots , celery , and tomatoes and put them in a saucepan .
2. 2

   Cover with water and bring to a boil over a high heat.
3. 3

   Turn down the heat and leave to simmer for 20 minutes .
4. 4

   Meanwhile, heat the oven to 150°C. Put tomatoes in a roasting tray, season with salt and drizzle with olive oil .
5. 5

   Add garlic and roast for about 60 minutes , until the tomatoes are jammy.
6. 6

   Bring a large, heavy-based pan to a medium heat.
7. 7

   Add a generous glug of olive oil , followed by shallots , garlic , and a pinch of salt .
8. 8

   Once the shallots are soft, add risotto rice and stir well to coat.
9. 9

   Add another pinch of salt , then toast the rice for 1-2 minutes , until the edges begin to look translucent.
10. 10

    Add tomato puree and cook for 2-3 minutes .
11. 11

    Strain the stock and discard the vegetable solids.
12. 12

    Add the stock to the rice one large ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next.
13. 13

    After about 20 minutes , when the rice is just cooked but still has a little bite, take the pan off the heat and stir through the roast tomatoes , roast garlic , pecorino , and mint leaves .
14. 14

    The tomatoes should break up nicely once incorporated into the hot rice.
15. 15

    Season to taste, finish with a generous glug of olive oil if desired, and serve immediately.