Ingredients 350 gr Arborio or another type of risotto rice 1/2 lemon 250 gr grape tomatoes 500 gr plum tomatoes (pomodori) 60 gr olive oil 1 tbsp tomato paste 1 onion, finely-chopped 2 clov. garlic (crushed) 500 gr fresh grated tomato 500 gr hot water Salt Freshly-ground pepper 1 tbsp chopped parsley 1 tbsp chopped mint 1 tbsp chopped basil ΓΙΑ ΤΟ ΣΕΡΒΙΡΙΣΜΑ Yogurt Early harvest extra virgin olive oil Equipment Frying pan Pot TAGS SAVORY TOMATOES DINNER MAIN COURSES LENTED FOOD VEGAN GREEK TRADITIONAL FOODS Ingredients 350 gr Arborio or another type of risotto rice 1/2 lemon 250 gr grape tomatoes 500 gr plum tomatoes (pomodori) 60 gr olive oil 1 tbsp tomato paste 1 onion, finely-chopped 2 clov. garlic (crushed) 500 gr fresh grated tomato 500 gr hot water Salt Freshly-ground pepper 1 tbsp chopped parsley 1 tbsp chopped mint 1 tbsp chopped basil ΓΙΑ ΤΟ ΣΕΡΒΙΡΙΣΜΑ Yogurt Early harvest extra virgin olive oil Instructions PREPARATION Place the rice in a bowl, cover with water, and let it sit for 10 minutes. Rinse thoroughly in a strainer under running water to remove all starch. Squeeze the juice of half a lemon over the drained rice and leave it in the strainer until ready to use. This method helps the rice soften more evenly during cooking, so it requires less water and keeps the tomato flavor intact. Halve the cherry tomatoes and place them in a bowl. Quarter the plum tomatoes, sprinkle lightly with salt, and gently press with your hands to release their juices. Set aside. Grate the rest of the tomatoes into a bowl. Finely chop the onion and crush the garlic. COOKING & SERVING In a wide pot, heat 2 tablespoons of the olive oil. Add the halved cherry tomatoes and sauté over high heat for 2 minutes, until the skins take on a bit of color. Add the chopped tomatoes along with their juices and simmer until the mixture reduces and is almost left with just the oil, about 7–10 minutes. Add the remaining olive oil, onion, and garlic. Sauté for 2–3 minutes until the onion becomes translucent, then add the tomato paste. Rub the paste into the bottom of the pot to release its aroma. Add the rice and stir. Pour in the grated tomato and hot water, then reduce the heat. Cover and simmer for 13–15 minutes, until the grains are tender but still have a bite. Add salt and pepper towards the end of cooking. Sprinkle in the herbs and stir. Remove from the heat while the mixture is still juicy and the rice has texture. Add 2 ice cubes and stir to stop the cooking. Cover with a clean towel and let sit for 10 minutes to absorb the remaining liquid. Serve in a deep plate and drizzle with early harvest olive oil. Add some pepper and serve with thick yogurt or xinomyzithra while still warm, but not piping hot. Garnish with fresh mint and basil leaves. Tips Simmer over very low heat without letting it reach a strong boil. TAGS SAVORY TOMATOES DINNER MAIN COURSES LENTED FOOD VEGAN GREEK TRADITIONAL FOODS
