Monday night’s tea reflected both my desire for fresh sunny foods and warmth in the face of a blisteringly cold day. So, into my pan went 3 different types of tomato (fresh, chopped tinned and sundries) mozzarella and parsley on a basic soffrito base with pancetta and some carnaroli saved from a trip to Bella Italia. Once the risotto is almost cooked I mixed in all the fresh ingredients and baked it in the oven for 20 long minutes. The result? Gooey, fresh, hearty and rich flavoured risotto – warming and good for the soul on a cold day.
Baked risotto goodness