Tomato risotto with extra virgin olive oil

The Mediterranean cuisine has many dishes. This dish comes from Italian cuisine, where beautiful extra virgin olive oil such as Señorios de Relleu , V erde Segura, Saqura and Arte Oleum fit perfectly to complete the dish. This dish is inspired by an Italian recipe that I have given a slightly different twist and can be easily combined with shrimp or minced chicken, for example.

For this dish for 2 people you need:

• 150 grams of risotto rice
• 200 grams of shrimp or minced chicken
• 200 grams of Heinz tomato frito
• 1 red pepper
• 250 grams of cherry or snack tomatoes
• 1 white or yellow onion
• 2 garlic cloves
• 50 grams mascarpone
• Italian spice mix to taste
• parsley to garnish the dish
• 500ml chicken or fish stock (depending on ingredients)
• Oro de Genave extra virgin olive oil for frying

Preparation:

1. Start by cutting the vegetables. Chop the onion into small pieces, finely chop the garlic and cut the pepper into small cubes
2. Bring 500ml of stock to the boil and when it boils, add the tomato frito.
3. If you use shrimp for this dish, clean the shrimp and pat dry. Put some Oro de Genave extra virgin olive oil in a frying pan over medium heat. Fry the garlic and onion for a few minutes. To get extra flavor from the onion; sprinkle some salt over this. Then add the Italian spice mix, peppers and shrimp or minced chicken.
4. Lower the heat. Add the risotto and fry for a minute. To taste you can add a glass of white wine or Spanish sherry and let it evaporate. Then add a little stock each time until the risotto is al dente. This can take up to 30 minutes. I occasionally try out a bite to see how far the rice is. If the stock runs out; then add boiling water.
5. In the meantime, cut the cherry tomatoes into small pieces and chop the parsley.
6. Add the tomatoes 7 minutes before you think the risotto is al dente.
7. Finally, remove the pan from the heat and stir in the mascarpone.
8. Divide the risotto over deep plates, sprinkle with a premium olive oil such as Señorios de Relleu , V erde Segura, Saqura and Arte Oleum to give the dish just a little more spice and body.

Buen provecho!