This rich risotto using home-made semi-dried tomato is from Luca Fantin, Executive Chef of Michelin-starred Il Ristorante Bulgari in Tokyo. Drying or cooking concentrates the Umami in tomato. The two kinds of cheese and vegetable stock are also good Umami ingredients. ⠀

<Ingredients>⠀
Serves 2⠀
⠀
60g risotto rice (Carnaroli is the best)⠀
30g parmesan cheese⠀
30g fresh mozzarella cheese⠀
5g butter⠀
3 large tomatoes ⠀
4-5 basil leaves⠀
1 tbsp white wine⠀
50ml vegetable stock⠀
olive oil⠀
salt⠀

<Method>⠀
⠀
1. Heat the oven to 150C.⠀
⠀
2. Slice the tomato horizontally. Sprinkle with salt and olive oil, scatter with 2-3 torn basil leaves. Roast for 1 hour. ⠀
⠀
3. Put the roasted tomato into a food processor and make it into a smooth paste.⠀
⠀
4. Melt butter in a pan and saut the rice. ⠀
⠀
5. When the rice is warmed, add salt. Stir until the rice is translucent. ⠀
⠀
6. Add white wine to the rice. Stir until the alcohol has evaporated. Add vegetable stock.⠀
⠀
7. Cook the rice for 12 minutes - cook longer if you prefer softer rice.⠀
⠀
8. Add 2 tbsp of the tomato paste and check the taste. The risotto should not be too watery at this stage.⠀
⠀
9. Mix parmesan cheese and a glug of olive oil. Stir well until the risotto looks creamy.⠀
⠀
10. Serve with bite-sized mozzarella cheese and remaining basil leaves on top. Drizzle with more olive oil and a pinch of salt.⠀