Ja! Natürlich Risotto with Cocktail Tomatoes

Grate the parmeduro. In a saucepan, bring the chicken soup to a boil and keep warm.

Sauté the cocktail tomatoes in 2 tablespoons of sunflower oil until they take on color and collapse a little. Season with fresh basil and keep warm as well.

Finely chop the onion and sauté in a pot with the remaining sunflower oil until colorless. Add rice and sauté until translucent. Deglaze with white wine and reduce.

While stirring constantly with a ladle, gradually add the warm soup. Pour only enough soup to cover the rice, but not to make it swim in the liquid.

After about 12 minutes of cooking, add the roasted tomatoes and stir briefly. Add butter and grated Parmeduro and continue to cook until the soup is exhausted. After about 16 minutes of cooking time, remove from heat and serve.

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