Thermomix Tomato and oregano risotto
This risotto was my mother’s surprise, when she arrived home in fact I found this delicacy and she told me: “Have you already made this risotto? No? Here it is then.”
I only had to photograph it and eat it, very good!!
My mother used the Calabrian oregano that she brings from her village every year, and it is quite another thing, very fragrant.
Besides, it’s one of those comfort food recipes that I immediately connect to my childhood.
I won’t hold you any longer and I’ll run for lunch.
I leave you with the recipe for tomato and oregano risotto.
See you for the next recipe!
Nea!
Thermomix Tomato and oregano risotto
Ingredients
- 300 gr carnaroli rice
- 120 gr tomato sauce
- 1 shallot
- 30 gr extra virgin olive oil
- 75 gr white wine
- 1 handful dried oregano ((I used the Calabrian one))
- 800 ml vegetable broth ((or water + vegetable bouillon))
- butter (enough)
- salt (enough)
Instructions
- 1
Put the shallot in the bowl, chop: 5 sec. speed 7. Add the oil and fry: 2 min. 100° speed. Soft.
- 2
Add the rice, toast: 3 min. 100° Reverse speed 1. Add the wine and deglaze: 1 min. 100° Reverse speed 1.
- 3
Now add the broth (or water + vegetable bouillon), cook: 12 min. 100° Reverse speed. Soft.
- 4
Finally, add the tomato puree and oregano, cook: 4 min. 100° Reverse speed. Soft.
- 5
Check how the rice is cooked. Let it rest for a few minutes and then stir in a knob of butter with the help of a spatula. Serve and serve... Bon Appetit!
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