Tomato risotto with fennel and saffron

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Recipe's preparation

Prepare risotto:

peel tomatoes and divide in 4. Remove sees. Seeds and peel + fennelsteal in de TM with 1 L of vegetable stock. 10'/100°/sp 1.

keep blen warm out of de TM To infuse more. Don't wash de TM. Preserve half of  the tomatoes flesh (drizzled with seasalt and olive oil) in a preheated oven (120°C) for 1 hour. Keep apart.

Dice the other half of the tomatoes flesh in little cubes (brunoise) and keep apart.

Mix the Parmesan a few seconds at sp10. Remove from de TM. Bring de peeled shallots and garlic in the TM, 3 to 5"/sp 5.   Add the olive oil and cook 3'/100°/turn left/ sp 1. Put the buttefly attachment. Add the rice, 3'/100°/turn left/sp 1.

Add the herbs, saffron, tomatopaste, wine and 700 ml  sifted vegetable stock, keep rest aside, 22'/100°°/turn left/sp 1. Remove de MC!

While this is cooking, shave fennel in thin slices en bake in some extra butter until al dente. Keep aside and warm.

When risotto is ready (check cuisson) add the parmesan, the 40 g butter and season with pepper and salt, 1'/turn left/sp spoon.

put the risotto in a deep plate with fennel and oventomatoes on top. Yummy with baked fish!

As we saybin Belgium (flemish), smakelijk or enyo your meal!