Risotto caprese (risotto with tomato, mozzarella and basil)
Prep
10m
Cook
25m
serves
4
Risotto caprese (risotto with tomato, mozzarella and basil)
The ingredients for this risotto are taken from the classic Caprese salad – tomatoes, mozzarella and basil. Simple to make, it’s my go-to midweek meal for the family.
This recipe is an extract from Gennaro’s Fast Cook Italian by Gennaro Contaldo ($39.99, Harper Collins).
Ingredients (10)
- 2 generous tbs (40g) butter
- 2 tbs extra-virgin olive oil
- 1 small onion, finely chopped
- 2 handfuls of basil leaves
- 260g cherry tomatoes, quartered
- 1¾ cups (320g) risotto (Arborio) rice
- 7 tbs (100ml) white wine
- 6½ cups (1.5L) hot vegetable stock (bouillon)
- 200g mozzarella, cut into small cubes
- 1/3 cup (30g) grated parmesan
Method
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1.Heat half the butter with the olive oil in a large, heavy-based saucepan over a medium heat. Add the onion and a couple of the basil leaves and sweat for 2 minutes. Stir in the tomato and continue to sweat for 1 minute. Stir in the rice, making sure each grain is coated in oil.
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2.Add the wine and cook until the rice has absorbed it. Then add a couple of ladles of hot stock, stirring with a wooden spoon until the rice has absorbed it all. Add a couple more ladles of stock and continue to cook in this way, stirring and adding more stock, for 17–20 minutes, until the risotto is cooked al dente.
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3.Remove from the heat and add the remaining butter and mozzarella, stirring well until it has melted into the risotto. Stir in the grated parmesan and remaining basil leaves and serve immediately.
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