With Biopress Extra Virgin Olive Oil from Italy

Serves 6 :

• 6 Roma tomatoes
• Biopress oilve oil from Italy
• 440 g canned, peeled tomatoes, crushed into puree
• 2 cups beef stock
• 1 cup red wine
• 2 soup spoons Biopress oilve oil from Italy, in addition
• 2 chopped onions
• 2 crushed cloves of garlic
• 3 small bulbs of fennel, cut lengthwise
• 2 cups Arborio rice
• 1/3 cup grated goat's cheese
• Black pepper from the grinder

Preparation time :  60 minutes

Instructions:

Set the tomatoes on to a dish, pour Biopress olive oil from Italy on top and sprinkle with pepper.

Cook for 30 minutes at 160°C.

Pour the tomato puree, the stock and the wine into a saucepan, and let it almost come to the boil repeatedly.

Pour the 2 soup spoons of Biopress olive oil from Italy into a saucepan over medium heat.

Add the onions and the garlic and simmer for 3 minutes.

Mix in the fennel and continue cooking for 8 to 10 minutes.

Add the rice into the saucepan and stir until translucent.

Mix in the stock preparation, one cup at a time, stirring until all liquid is absorbed.

Repeat until all liquid has been used up or until the rice is tender but firm.

Mix in the cheese and pepper.

Place the risotto in individual plates and serve with the grilled tomatoes and thin slices of beef.