Dan Redfern, from the Liverpool leg of the third series of Come Dine With Me, presents a simple yet effective risotto for his guest competitors.
1. Heat a griddle pan to medium. Cover tomatoes with boiling water. Leave for 20 seconds than plunge them straight into cold water. Drain and skin the tomatoes then dice.
2. Heat the stock in a saucepan until just simmering. It must continue to simmer while you cook the rice.
3. Heat the oil in a large saucepan and gently fry the shallots for 5 minutes or until soft and golden. Add the tomatoes and rice and stir for 2 minutes until well coated.
4. Add 2 ladles of stock and cook, stirring, until the rice has absorbed all the stock. Continue to cook, adding a few ladles of stock at a time, until all the stock has been absorbed and the rice is tender and creamy but still firm to the bite. If more liquid is required, use hot water.
5. Slice a couple of thin pieces from the baguette and drizzle with some of the olive oil. Cut the garlic in half and sprinkle with a dash of salt. Set aside for a couple of minutes for the juice to come out, then rub into the slices of bread.
6. Put into the griddle pan until lightly browned on each side. Remove the risotto pan from the heat, season with salt and pepper and stir in the fresh basil. Transfer to a warm serving dish, with a couple of the baguette slices and a few sprigs of basil and serve at once.
Recipe from The Joy Of Vegan Cookery, by Amanda Grant is available from Metro Publishing. Call 020 7381 0666 to order your copy or alternatively write to Metro Publishing, 3 Bramber Court, 2 Bramber Road, London W14 9PB
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