ريزوتو بجبنة كاتشيوكافالو مع طماطم كرزية مشوية

Italian 15 Mins Prep · 45 Mins Cook

1. Preheat the oven to 200°C, gas mark 6.
2. To make the roasted cherry tomatoes, place the cherry tomatoes on a baking sheet. Drizzle with 1tbsp of olive oil and season with 1tsp of salt. Roast them in the oven for approx. 20-25 minutes, or until they start to caramelise and soften. Set aside.
3. Rinse and finely chop the leek. Peel and mince the garlic. Finely chop the parsley.
4. In a large saucepan, heat the olive oil over a medium heat. Add the leek and garlic, and sauté for approx. 2-3 minutes, or until they become translucent. Add the Arborio rice to the saucepan and cook, stirring continuously, for approx. 2 minutes, or until the rice turns slightly translucent around the edges. Pour in 250ml of the stock and cook until it’s mostly absorbed by the rice, stirring frequently. Continue adding the broth one ladle at a time, stirring continuously.Allow the stock to be absorbed before adding the next ladleful. Continue this process until the rice is creamy and cooked but still slightly al dente, which should take approx. 18-20 minutes.
5. Gently fold the chopped parsley into the risotto. Cook for a further 2-3 minutes.
6. Grate the Caciocavallo cheese and Parmigiano Reggiano cheese and stir into the risotto until melted. Season with salt and black pepper.
7. Spoon the risotto into 4 serving bowls and top with the roasted cherry tomatoes.
8. Serve immediately.

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