Rosemary risotto
For 6
1 litre (1.3/4 pints) Chicken Stock (see here)
Maldon salt and freshly ground black pepper
500 g (18 oz) very ripe plum tomatoes
50 g (2 oz) unsalted butter
2 tablespoons olive oil
1 head celery, white tender parts only, finely chopped
1 small red onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
2 branches very fresh rosemary, leaves picked from the stalks, finely chopped, plus 6 small sprigs for serving
300 g (10 oz) risotto rice
6 teaspoons mascarpone cheese
150–200 g (5–7 oz) Parmesan, grated
Heat the Chicken Stock, and check for seasoning.
Blanch the tomatoes in boiling water for a minute, remove and place in iced water. Skin and seed them into a sieve over a bowl to reserve the juices. Discard the seeds and skin. Chop the tomatoes finely.
In a heavy-bottomed pan heat the butter and olive oil. Add the celery and onion and cook on a low heat for 5 minutes; they should become soft and slightly coloured. Add the garlic and chopped rosemary, cook for a minute, then add half of the tomato pulp. Stir to allow the tomato to reduce for 3–4 minutes before adding the rice. Stir the rice into the sauce to allow it to absorb the red of the tomato, cooking it for about 5 minutes. Start adding the hot stock ladle by ladle, alternating it with the reserved tomato liquid; stir constantly and allow each ladleful to be absorbed by the rice before adding the next. Add the remaining chopped tomato pulp about halfway through the cooking. Cook, stirring constantly, until the rice is al dente, usually about 20 minutes. Check for seasoning. Serve with a spoon of mascarpone, some Parmesan and a sprig of rosemary.