Risotto with Baked Tomatoes

Prep

1. Preheat the oven to 200°C. Place the cherry tomatoes in a baking dish, drizzle with half of the olive oil, season with salt, and bake for 15-20 minutes until soft.

Cooking

1. Slice the veal thinly and fry in a deep skillet over high heat until golden brown, then transfer to a separate plate.
2. Finely chop the onion and garlic. In the same skillet, heat the remaining olive oil and sauté the onion and garlic until translucent.
3. Add the Arborio rice and sauté for 2 minutes, stirring constantly, until the grains become slightly translucent at the edges.
4. Gradually add the hot broth, one ladle at a time, stirring the rice constantly and waiting for the liquid to be almost completely absorbed before adding the next portion.
5. When the rice reaches al dente (about 18-20 minutes), add the fried veal and baked tomatoes along with their juice.
6. Remove the skillet from the heat, add the butter and grated Parmesan, mix thoroughly, cover with a lid, and let stand for 2 minutes before serving.