Tomato Risotto

Add 10g of vegetable stock to 1 liter of boiling water to make a mild vegetable broth.

Pour 4 to 5 tbsp of olive oil into a pan, add the minced shallot, and sauté over medium heat until translucent.

Add 150g of washed rice and stir-fry, then pour in the white wine to cook off the alcohol.

Gradually add the prepared vegetable broth and cook over medium heat for about 18 minutes until the rice is cooked.

Add the whole peeled tomatoes and cook while mashing them well.

Season with salt, pepper, and torn fresh basil leaves to adjust the flavor and add aroma.

Add the cheese and butter, then swirl the pan to mix well.

Cover with a lid and let it steam for about 2 minutes.

Plate the risotto nicely and finish by garnishing with olive oil and basil leaves.