|2 tbsp||olive oil|
|300 g||arborio rice|
|250 ml||white wine|
|750 ml||chicken stock — heated|
|250 ml||best tomato sauce — made with Rhodes Chopped Tomato, see notes|
|salt and freshly ground black pepper — to taste|
|100 g||parmesan cheese — grated, plus extra to serve|
|50 g||mozzarella cheese — grated|
|2 tbsp||fresh parsley — chopped|
|2 tbsp||fresh basil — chopped|
|roasted tomatoes — optinal, for garnish|
Preheat the oven to 180°C.
Heat 2 tbsp butter and oil in an ovenproof pan.
Add the rice and stir to coat it well. Leave to cook for a minute before adding the white wine. Stir until the wine is absorbed into the rice.
Pour in the stock and prepared tomato sauce and give the mixture another stir. Season well with salt and pepper. Cover with the lid and cook the risotto in the oven for 20 minutes.
Remove from the oven and stir well. Return the pan to the oven with the lid on for another 10 minutes. Most of the liquid will have been absorbed by the rice.
Stir through the parmesan, mozzarella and remaining 2 tbsp of butter, followed by the fresh herbs.
Put the lid back on for a few minutes before ladling the risotto into bowls and topping with black pepper, shaved Parmesan and roasted vine tomatoes, if using.
For the Rhodes Quality best tomato sauce recipe, click here.