Risotto con tomatoes

In view of the recent demise of a shared cooking blog, this-a-here web page will be the new medium by which I will let my recipes reach you.

This may seem a tad boastfull but since I heard no less then five times how good it was I suppose you want the recipe.

Temteisjuhn Risotto

- 0.5 kg sticky rice
- 0.5 kg chopped tomatoes
- 0.25 kg bacon
- 0.25 kg mascarpone
- smidgeon of parmezan cheese
- pinch of salt
- pinch of freshly ground pepper


Heat a dash of olive oil in a suitably big (preferably non-stick) frying pan. Add bacon and tomatoes. When the tomatoes are nearly done add rice and water. About 1 cup of water for two cups of rice. Leave to boil for a while and add water as you see fit. Meanwhile season to taste.

When the rice is done you turn of the fire and mix in the cheese and mascarpone.

Done!