For 2 servings:
- 1 onion
- 25 g butter
- 2 tbsp rapeseed oil
- 200 g risotto rice
- 70 ml white wine (optional)
- 500 ml vegetable broth
- 70 g Lauenroth Tomato-Algea Tartar
- 6 cherry tomatoes
Werner Lauenroth...
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Risotto with tomato algea tatar
A kiss from Sicily!
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Preparation
- Cut the onion into little chunks and sauté them in butter for 2-3 minutes
- Add rapeseed oil and risotto rice and sauté for another 2-3 minutes
- Add the white wine and boil it down for 3-4 minutes
- Add the vegetable broth and let it simmer for about 12-15 minutes
- Turn down the heat and add tomato algae tatar as well as the tomato quarters, stir it and let it steep for about 3 Minutes
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