Italian

Baked tomato and provola risotto

Name: Baked tomato and provola risotto recipe
Yield: 4
Cuisine: /italian
Ingredients: 6 cups (1.5L) good-quality vegetable stock; 2 tbs extra virgin olive oil; 60g unsalted butter; 1 large onion, finely chopped; 2 garlic cloves, finely chopped; 400g arborio or carnaroli rice; 1/2 cup (125ml) white wine; 400g can chopped tomatoes; 100g parmesan rind; 1/2 cup (40g) grated parmesan, plus extra to serve; 200g provola cheese, shaved; Basil leaves, to serve

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by Silvia Colloca

Cook and author

Jul 20, 2020

Just as delicious as it is impressive, this baked risotto recipe will have everyone begging for seconds.

6 cups (1.5L) good-quality vegetable stock
2 tbs extra virgin olive oil
60g unsalted butter
1 large onion, finely chopped
2 garlic cloves, finely chopped
400g arborio or carnaroli rice
1/2 cup (125ml) white wine
400g can chopped tomatoes
100g parmesan rind
1/2 cup (40g) grated parmesan, plus extra to serve
200g provola cheese, shaved
Basil leaves, to serve

Method

1.

Place stock in a saucepan over high heat and bring to the boil, then reduce heat to low and keep at a gentle simmer. Preheat the oven to 180°C.
2.

Heat the oil and butter in a large ovenproof saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for 4-5 minutes until the onion has softened. Stir in the rice and cook, stirring frequently, for 2-3 minutes until coated in oil and slightly toasted. Add the wine, season to taste and simmer, stirring continuously, for 2-3 minutes until reduced by three quarters and wine absorbed. Stir in the tomatoes and all the stock with the parmesan rind. Bring to a simmer. Turn off heat and cover with foil. Bake for 40-45 minutes until the rice is creamy but still retaining some bite. If you it dries too fast, add a little water or extra stock to keep the rice submerged. Remove from the oven and stir through grated parmesan. Top with provola and discard parmesan rind. Return to the oven, uncovered, for 6-8 minutes until the cheese has melted. Scatter over freshly ground black pepper and extra parmesan, and top with basil leaves to serve.

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