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Tomato Risotto with Black Olives and Chorizo

28.04.2017

4 Servings

  • 1–2 large onions, olive oil
  • TRUIE or Blaufränkisch
  • Salt, chilli
  • 1–2 TBL tomato extract
  • pulp of 4 peeled tomatoes (or 1 tin of peeled tomatoes)
  • 2–3 cloves of garlic
  • 1 cup of risotto rice per person
  • 15–20 dag chorizo, cut into thin slices
  • 1 small glass of black olives (the better the quality, the better is the risotto)
  • soup
  • parmesan
  1. Cut the skin of tomatoes crosswise, blanch shortly, remove from water, peel off skin, remove stem and dice.
  2. Fry slices of chorizo, remove. Dice onions finely, sauté in olive oil, add tomato purée and roast for a short time, pour in at least ¼ l of red wine, boil completely down, add risotto rice and cook over low heat until translucent.
  3. Add tomato pulp and slices of chorizo, let simmer for a short time and pour in soup. Shortly before the end of cooking time, add olives. Stir in a little parmesan and butter flakes, let simmer for 2–3 minutes and serve.

TRIE is again the ideal accompaniment! The Blaufränkisch-Cabernet would be our second favourite.

Weinbegleitung

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