Risotto with Oven Roasted Cherry Tomatoes

This month’s T &T (a monthly event that focuses on a blog to try and taste the recipes from that blog) is featuring the classy & elegant A Life (Time) of Cooking by Ganga. A blog that was created before blogs, Food Matters (Now closed) was a site maintained by her for a long time,11 years! Her unique writing style,her inspiring photography and her food and recipes will immerse you into a world of its own. The collection of topics is not just confined to cooking or recipes but has a lively mix including Travel journals and her musings. The temptations were many when I visited the blog. It was very difficult to choose one dish out of the many tempting delicacies! I wish I could try each one of her recipes today.Alas!A day has only 24 hours!However,you will see me try some of my favorites like Pane De Prato, Pomodori Con Riso from her blog,bookmarked for later!For now, I have chosen to make her Basic Risotto.

“Use only Arborio rice (or other Italian risotto rice), otherwise it is not a risotto, it is a rice dish” she says! I will attest to that because the first time and the only time I made the Risotto or so I thought I made, I used Indian short grain rice.I don't have to further explain my final result..Will leave that to your imagination! This time, I did follow her directions to the letter and boy! was that dish heavenly!

‘Patience is a Virtue’ they say and you will need some to make this dish.The key to making good Risotto is stirring and adding the water or stock gradually until the rice attains a creamy texture.
For you to get good and moist,creamy risotto it will take about 20 mts!

What you need:
200g of Arborio rice
2 ½ cups of Vegetable Stock
2 ½ cups of Water
20 g Butter (approx: 1 ½ tbsp)
2 Tbsp Olive Oil
Dry White Wine, Optional
Good Quality Parmigiano Reggiano
¼ cup Peas
Oven Roasted Tomatoes (Recipe follows)

Combine the water and stock and simmer it in a pan. If you would like to add some wine to the stock that is optional.
In another pan, heat the oil and butter. Add the rice and cook the rice until it becomes translucent and you hear a cracking sound.

Add a ladleful of stock/water to the rice and cook until it has absorbed all the water.

Continue adding until the rice is cooked. This takes about 18 minutes. The rice should be firm to the bite. I cooked for 5 more minutes until the rice is tender but not soft.

Remove from the heat.Serve with some shavings of Parmesan or a spoonful of Creme Fraiche!

For flavorings:I added Peas and Oven roasted Cherry Tomatoes.
She suggests to go wild with Asparagus, Mushrooms, Beans, Tomatoes, Capsicum or the red ruby bites. The Possibilities seem to be endless. So, go with what fascinates your imagination!

The Risotto goes to Tried & Tasted event hosted by Yasmeen of Healthnut.
Also, check Pumpkin Risotto!

Oven roasted Tomatoes

1 pint Cherry Tomatoes
1 garlic clove, minced
2 tsp Fresh Thyme
6-7 fresh Basil leaves
2 tbsp Olive Oil
Salt and Pepper

Preheat the oven to 400F.Line a baking sheet with Al foil and grease it with butter or PAM. Cut the tomatoes into half. Spread the tomatoes evenly on the sheet . Combine oil, garlic, Thyme, Basil, salt and pepper in a bowl. Pour the mixture on top of the tomatoes. Using your hand, mix the seasonings with tomatoes, making sure the tomatoes are evenly coated with oil and herbs.

This is off to:


SLF Special Edition:The Beauty of Red and White, hosted by Elsye of Dari Dapur Saya.

This goes to:


FIC:Zodiac Signs (April:RED) guest hosted by Ashwini's Spicy Cuisine ,event started by Sunshinemom of Tongue Ticklers!

Now, coming to the the sweet gestures by 2 lovely bloggers:

Sangi of Simply Delicious passed me this award!Thanks a lot, Sangi:)

Sushma of Authentic Food Delights passed me this award.Thanks a ton, Sushma!

As the rules go, here are 7 wonderful bloggers that I am passing this onto:
Srilakshmi
Vrinda,
A2Z
Bergamot
Parita
Ramya
Uma

I know, I know it has been a long post, but this dish particularly deserves it..
Hope you did not fall asleep!

Hugs,
Shri