750mltomato stockor substitute 500ml vegetable stock & 250ml tomato juice
6-8sunblush or confit tomatoeschopped
salt and pepper
basil to garnish
Heat the olive oil and butter in a large saucepan over a medium heat, add the onion and celery and saute gently for 5 minutes, taking care to soften but not colour the vegetables. Add the garlic to the pan and stir gently for a further minute.
Add the rice to the pan and continue to stir for a further 5 minutes. Do not leave the pan unattended otherwise the rice will stick.
Turn the heat up and pour the vermouth into the pan and stir until the wine has reduced. At the same time place the stock into a separate saucepan over a low-medium heat to keep it warm.
Turn the heat in the frying pan down to low and add a ladle of stock to the rice mixture, stirring all the time. Continue to add the stock a ladle at a time, reducing the stock after each ladle. Do not leave the pan but stir continuously, this will release the starches in the rice to give a creamier risotto.
Once the stock has been added and reduced, this should take approximately 25-30 minutes, the rice should be al-dente and have a nice bite to it (do not over cook the rice).
Stir in the mascarpone cheese and check the risotto for seasoning. Garnish with Basil and serve immediately.