2 tablespoons of butter
1 tablespoon olive oil
3 shallots, finely chopped
1 cup arborio rice
2 tablespoons tomato puree
1 3/4 cups chopped tomatoes
2 1/2 cups vegetable or chicken stock
1/2 cup parmesan cheese or cheddar cheese, grated
3 tablespoons fresh basil, chopped
1.Preheat the oven to 180 deg C.
2. Then melt the butter with the oil in a heavy-based pan
and fry the shallot until soft. Turn the heat up slightly,
add the rice and stir to coat it thoroughly with the buttery juices.
3.Add the puree and the tomatoes and stir well. Add a ladle
of stock and allow that to bubble.Then add the rest of the
stock and bring up to a simmer. Stir once, transfer to a
warm ovenproof dish and put it uncovered in the middle
of the oven. After 10 minutes, remove it and stir once.
Return to the oven for 10 minutes.
4.When the risotto is ready, take it out, stir in the
cheese and basil. Season and leave to stand for a
few minutes before serving.