Fresh tomato risoni with ricotta and basil

Ingrédients

• 750 gm ripe tomatoes, blanched and peeled
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 3 garlic cloves, coarsely chopped
• 2 basil sprigs, plus extra leaves to serve
• 300 gm risoni
• 60 ml (1/4 cup) white wine
• 500 ml (2 cups) hot chicken or vegetable stock
• 100 gm firm ricotta
• 150 gm red and yellow cherry tomatoes, halved

Préparation

1. 1

   1: Scoop out and discard seeds and membrane from tomatoes, then coarsely chop the flesh and set aside.

2. 2

   2: Heat olive oil in a large casserole over medium-low heat. Add garlic and basil and cook, stirring, until fragrant (2-3 minutes). Add tomatoes, season generously to taste, then cook, stirring occasionally, until softened (4-5 minutes). Add risoni and stir to coat in oil, then add wine. Add hot stock, a ladleful at a time, stirring continuously between additions until almost absorbed before adding the next, until risoni is al dente and creamy (23-25 minutes). Discard basil and season to taste.

3. 3

   3: Divide risoni among shallow bowls, top with ricotta, cherry tomatoes and extra basil. Drizzle with extra olive oil to serve.