Caramelize the sugar in a pan. Toss the tomatoes briefly in the pan. Add a shot of vinegar, put out the tomatoes and bake them for 5-7 minutes at 180° in the oven.
For the Earl Grey Risotto:
Prepare 750 ml vegetable stock. Steep the 2 Earl Grey teabags in it for about 3-4 minutes. After that put the teabag out of the soup.
Peel the onions and chop them finely. Heat olive oil in a big pot ans sauté the onions in it. Add the rice, let it roast a bit while stiring and add the white wine immediately. Then add the prepared vegetable stock by and by into it. In the meantime stir a few times till the Risotto is done but al dente. Stir in the parmesan and serve the Risotto still warm.
In cooporation with Twinings and Uncle Bens®.