Creamy Tomato Risotto with Crispy Garlic Crumbs

By Kitchen Sanctuary · 40 min

Ingredients

Instructions

1. Make the tomato stock: put the chopped tomatoes in a large jug, add the vegetable stock and tomato purée, and stir. Heat until almost boiling, then turn off the heat.
2. Heat the oil in a large pan, add the onion and cook for about 5 minutes until translucent. Add the garlic and cook for a further minute.
3. Add the rice and stir until coated in oil. Add the wine and stir.
4. When the wine is almost absorbed, add the tomato stock a ladle at a time, letting each ladle almost fully absorb before adding the next, and stirring regularly.
5. After about 15-20 minutes, when all the stock is used, taste the rice. It should be softer but still have a bite; if still too firm, add a ladle of water. Turn the heat to very low.
6. For the crumbs, melt the butter in a small frying pan until it foams slightly. Add the salt and garlic and stir for about 30 seconds.
7. Add the breadcrumbs and stir so the butter coats them. Cook, stirring often, until they start to brown a little. Watch closely as they burn easily. Then turn off the heat and stir in the parsley, lemon zest and parmesan.
8. Back at the risotto, on the heat, stir in the cream, parmesan, lemon juice, salt and pepper, then serve topped with the crumbs.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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