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 stir to toast the rice for a further 1 minute. Do not leave the pan unattended otherwise the rice will stick.
Now 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 a low-medium heat and add a ladle of stock to the rice mixture,stirring to combine. Continue to add the stock a ladle at a time, reducing the stock after each ladle. Do not leave the pan unattended, give the rice a stir every 30 seconds or so to stop the rice from sticking. This will release the starches in the rice to give a creamier risotto.
Once all the stock has been added into the risotto and reduced, this should take approximately 20 minutes, the rice should be al-dente and have a nice bite to it. DO NOT over cook the rice as this will ruin the risotto.
Take the risotto off the heat and allow it to sit for 2-3 minutes. Then stir in the mascarpone cheese and chopped basil.
Check the risotto for seasoning. Garnish with basil and serve immediately with a grating of parmesan if you wish.
Tomato Risotto with Confit Tomatoes
Amount Per Serving
Calories 666Calories from Fat 270
% Daily Value*
Saturated Fat 15g94%
Trans Fat 1g
Vitamin A 1851IU37%
Vitamin C 15mg18%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •