Tomato Rice

Ingredients

• 1 onion
• 4 tomatoes
• 200 g risotto rice
• 4 tbsp olive oil
• 1 tbsp Tomato Paste
• 150 ml dry white wine
• 500 ml poultry broth (or vegetable broth)
• 75 g grated Parmesan
• 1 egg yolk
• 2 tbsp freshly chopped basil
• Salt
• Pepper (freshly ground)
• olive oil (for the molds)
• basil (for garnish)

Instructions

1. 1.

   Peel and finely dice the onion. Wash, quarter, core, and dice the tomatoes. Sauté the onion with the rice in 2 tbsp hot oil until translucent; stir in tomato paste and deglaze with white wine. Add the tomatoes and gradually pour in the broth over 15‑20 minutes while stirring, until the rice is al dente and not too soft. Adjust the amount of broth if needed.

2. 2.

   Preheat the oven to 180 °C fan‑forced.

3. 3.

   Finally remove from heat, stir in Parmesan, egg yolk, and basil; season with salt and pepper. Fill four greased, oven‑proof ramekins (about 300 ml each) with the rice, press down firmly, and bake for about 10 minutes.

4. 4.

   Remove from the oven, let rest briefly, then pour out of the molds.

5. 5.

   Serve garnished with basil.