Savor Fusion | Chinese Tomatoes and Eggs Stir Fry with Italian Risotto

Ingredients:

➡️For the Chinese Tomatoes and Eggs Stir Fry:

• 400g tomatoes, peeled and chopped
• Handful of basil leaves, chopped
• 4 medium eggs
• Sea salt flakes
• Ground black pepper
• Butter
• Olive oil

➡️For the Risotto:

• 1 cup (150g) risotto rice
• 2 cups water
• 200g smoked bacon, sliced
• 1 brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 150ml white wine
• 1 teaspoon miso paste
• 10g butter
• Parmesan cheese, grated
• Olive oil
• Sea salt flakes
• Ground black pepper

serve 2

Instructions:

➡️For the Risotto:

1. In a frying pan, heat olive oil over medium heat. Add sliced bacon and cook for 2-3 minutes. Add chopped onion and garlic, cook until fragrant, about 2-3 minutes more.
2. Add risotto rice to the pan, stirring well to coat it with the oil. Pour in white wine, stir, and cook until the wine reduces by half.
3. Add water to the pan, stirring until it boils. Stir in miso paste until dissolved, then reduce heat to simmer.

➡️For the Chinese Tomatoes and Eggs Stir Fry:

1. While the risotto is simmering, score the tomato skins all around. Boil water in a pot and blanch the tomatoes for 2-3 minutes. Transfer them to a bowl of cold water, peel, and chop them. Set aside.
2. In a separate frying pan, heat olive oil over medium heat. Fry the chopped tomatoes until soft and juicy. Add chopped basil leaves, salt, and pepper to taste. Set aside.
3. In a mixing bowl, beat the eggs and season with salt. Heat olive oil in a frying pan over medium heat. Cook the eggs until scrambled, seasoning with pepper.
4. Combine the scrambled eggs with the fried tomatoes in the pan.
5. Finish the risotto by stirring in butter and grated Parmesan cheese. Season with salt and pepper to taste.

➡️To Serve:

1. Serve the risotto in bowls as a bed.
2. Top with the Chinese tomatoes and eggs stir fry. Sprinkle grated Parmesan cheese on top before serving.