4 tbsp butter
2 tbsp olive oil
300 g arborio rice
250 ml white wine
750 ml chicken stock — heated
250 ml best tomato sauce — made with Rhodes Chopped Tomato, see notes
salt and freshly ground black pepper — to taste
100 g parmesan cheese — grated, plus extra to serve
50 g mozzarella cheese — grated
2 tbsp fresh parsley — chopped
2 tbsp fresh basil — chopped
roasted tomatoes — optinal, for garnish
Preheat the oven to 180°C.
Heat 2 tbsp butter and oil in an ovenproof pan.
Add the rice and stir to coat it well. Leave to cook for a minute before adding the white wine. Stir until the wine is absorbed into the rice.
Pour in the stock and prepared tomato sauce and give the mixture another stir. Season well with salt and pepper. Cover with the lid and cook the risotto in the oven for 20 minutes.
Remove from the oven and stir well. Return the pan to the oven with the lid on for another 10 minutes. Most of the liquid will have been absorbed by the rice.
Stir through the parmesan, mozzarella and remaining 2 tbsp of butter, followed by the fresh herbs.
Put the lid back on for a few minutes before ladling the risotto into bowls and topping with black pepper, shaved Parmesan and roasted vine tomatoes, if using.
Article written by: Bianca Jones
Photo credit: Daily Mail