Tomato Fennel Risotto

Put the tomatoes on an oven tray form, drizzle with oil, sprinkle with pepper and steam for 30 min at 160 degrees until soft. Gently heat the canned tomatoes, stock and wine in a saucepan. Heat the additional oil in a heavy-bottomed saucepan over medium heat and sauté the onions and garlic for 3 min until translucent. Add the fennel to the saucepan and sauté until cooked through, 8-10 min. Add the long grain rice to the saute pan and saute until translucent. gradually add 1 cup of stock liquid at a time and make until liquid is completely absorbed or long grain rice is cooked.

Now fold in cheese and pepper. Bring to the table with the braised tomatoes and thinly sliced lean beef.

Our tip: Use your favorite red wine for cooking!

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