Smoked Tomato Risotto

Smoked Tomato Risotto

                Ingredients                        Yield: 4 Servings

• 240g (1 1/4c) Arborio Rice
• 25g   (1/4c)   Onion (diced)
• 1 clove          Garlic (diced)
• 60ml (1/4c)   White Wine
• 10g (2tsp)      Butter
• 45g (2Tbsp)   Tomato Paste
• Smoked Paprika (for seasoning)
• 15g (1/2c)     Parmesan (grated)
• 30ml (2Tbsp) Heavy Cream
• 1L (4 1/4c)    Stock

               Instructions

1. Bring stock to a simmer. Meanwhile, in a wide pot, add enough oil to coat the whole base of the pot. Sweat onions and garlic for a minute over medium-high heat.
2. Add in rice and stir constantly to coat each grain with oil. Cook until the grains turn a white colour and you can hear some popping. Be careful to not toast the grains too much.
3. Deglaze with white wine, stirring vigorously to scrape of the brown bits on the pan and until it is all absorbed.
4. Now you an add stock a ladle at a time, letting the stock mostly absorb between additions. Repeat this for 15-20 minutes, until rice is cooked.
5. Once the rice is cooked you can reduce the heat to medium and add the rest of the ingredients. Should be creamy, if not just add a bit more stock or cream.
6. Season with salt, pepper, and smoked paprika.

Here is the video tutorial: http://youtu.be/HXSl7mfEedY