Stirring tomatoes into your risotto creates a lovely, creamy rice, full of juicy, sunshiney flavours…

Serves: 4-6
Cooking time: 45-50min

1. Bring a large pan of water to the boil. Score each tomato with a small X then carefully lower into the boiling water for 10-15 seconds or until you can easily peel away the skin. Scoop into a colander, rinse briefly under cold water, then slip off the skins and roughly chop. Return the tomatoes to the colander to drain excess juices.
2. Melt half  the butter and oil in a wide saucepan over a medium-low heat. Add the onion and a pinch of salt and gently cook for 12-15 minutes, stirring often until the onions are soft and sweet.
3. Turn the heat up to medium and stir in the rice and a teaspoon of salt. Cook for a minute or so to toast the rice, then add the vermouth, and stir for a few minutes until the alcohol has evaporated. Stir in the tomatoes and some black pepper and get your stock warming.
4. Add a small ladleful of stock to the pan, and stir until the rice has absorbed all the liquid. Repeat, adding a ladleful of stock at a time and stirring often until the rice is tender, but still with a little bite to it, this’ll take around 18-22 minutes. You might not use all the stock.
5. For the  pangrattato, in a large frying pan over a medium heat, warm the olive oil with the garlic clove and just as the garlic begins to colour, add the breadcrumbs, fennel, chilli, thyme and a big pinch of salt and fry, stirring constantly, until the bread has an even golden colour, about 2-3 minutes. Season, then scoop onto a plate to cool.
6. Once your rice is tender, take off the heat and beat in the remaining 30g of butter and Parmesan, then leave the risotto to rest for a couple of minutes before serving, sprinkled with the pangrattato.

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