Usually I like to pair tomato with fresh basil, or with dried oregano. These are the flavours my palate appreciate. With rosemary? Up to now only when other vegetables where also present...just tomato and rosemary...well, back from London, hungry, late, empty fridge...except from some garlic and rosemary butter I had made before leaving (just butter, salt, and finely chopped garlic and finely chopped fresh rosemary), and some tomato passata. In the pantry some rice and some organic vegetable stock cubes.
I made a vegetable stock, then I put the garlic and rosemary butter in a separate pot, melted it and add the rice. When the rice was hot I added one glass of wine, and then some tomato passata, about one cup. I started to add the vegetable stock, from the smell I already knew that I had a winner!
Maybe I was just hungry....noooo! I think that I will make it again! Tomato, garlic and rosemary risotto, why not!
Photos by Alessandra Zecchini©
Welcome back, how was London? I'll eat anything you 'pair'!
ReplyDeleteYes we are back, will post photos later later later on....
ReplyDeleteTomato passata and rosemary-scented rice? What a heavenly combination, Alessandra. Your photographs are making my mouth water.
ReplyDeleteThe risotto looks perfect. Great idea to add rosemary as a flavour. Like your new look blog. My blog is need of a revamp.
ReplyDeleteThe risotto looks and sounds delicious. The combination is lovely and you've made the dish blessedly simple to make. I hope you are having a great day. Blessings...Mary
ReplyDeleteThank you all for your comments.
ReplyDelete@ Barbara: my 'revamp' was easy, I must say that Blogger is fantastic for these kinds of things! :-)
Yes is the answer.
ReplyDeleteAnd what a wonderful way to do so in a risotto. Looks truly comforting.
Thank you Mangocheeks :-)
ReplyDeleteXX
A.