• RECIPES

Recipe Directions

Grate the tomatoes, mash the garlic, put them in the casserole together with half the olive oil, the tomato paste and sugar and saute for 3-4 minutes. Add the broth, salt, pepper and boil for 10 minutes.

Finely chop the onion and saute it with the rest of the olive oil, until it softens, add the rice and stir until it becomes slightly translucent. Then, add wine and simmer over medium-low heat until the wine is almost evaporated.

Start adding the broth one cup at a time, stirring until the liquid is absorbed and the rice boils.  Remove from the heat.

Immediately add the katiki Domokou, the butter, the basil, the thyme and the cherry tomatoes cut in half.

Serve with fresh herbs.