Buffalo Mozzarella and Cherry Tomato Risotto Recipe
Category: First Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Cherry Tomatoes | 200g |
| Buffalo Mozzarella | 300g |
| White Wine | 50g |
| Extra Virgin Olive Oil | to taste |
| Shallot | 1 |
| Fresh Basil | 4 leaves |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Vegetable Broth | 1 liter |
| Parmesan Reggiano DOP | 50g |
Instructions
-
Prepare the vegetable broth:
Begin by preparing the vegetable broth, ensuring it remains warm on the stove while you cook the risotto. -
-
Prepare the shallot and tomatoes:
Peel and finely chop the shallot. Rinse the cherry tomatoes, then cut them into quarters. Place the cut tomatoes into a bowl and season with a pinch of salt, black pepper, a drizzle of olive oil, and fresh basil leaves. Cover the bowl with plastic wrap and set aside. -
Toast the rice:
In a large skillet or pan, heat a splash of extra virgin olive oil over medium heat. Add the chopped shallot and sauté for a couple of minutes until softened. Once the shallot is translucent, add the Carnaroli rice to the pan. Toast the rice for 2-3 minutes, stirring occasionally to ensure it doesn’t burn. Once the rice is slightly toasted, pour in the white wine, allowing it to evaporate fully. -
Cook the risotto:
Begin adding the warm vegetable broth, one ladle at a time, to the rice. Stir frequently, allowing the rice to absorb the broth before adding more. Continue this process until the rice is cooked al dente, typically 18-20 minutes. Keep an eye on the liquid level and stir occasionally to ensure the rice does not stick to the bottom of the pan. -
Prepare the mozzarella:
While the risotto is cooking, cut the buffalo mozzarella into small cubes. Set aside a few cubes for garnishing the dish. -
Finish the risotto:
Once the rice reaches the perfect consistency (creamy yet al dente), remove the pan from heat. Stir in the freshly ground black pepper and the diced mozzarella. Mix until the cheese melts into the risotto, creating a creamy texture. -
Serve:
Spoon the risotto onto plates and top with the seasoned cherry tomatoes. Garnish with the remaining cubes of mozzarella and a few fresh basil leaves. Serve immediately and enjoy!
Cooking Tips:
- Rice Choice: Carnaroli rice is ideal for risotto due to its high starch content, which helps achieve a creamy texture.
- Tomatoes: Using cherry tomatoes adds sweetness and freshness, balancing the richness of the buffalo mozzarella.
- Cheese: If you prefer a stronger cheese flavor, feel free to add a bit more Parmesan to the risotto while stirring in the mozzarella.
Enjoy your creamy and delicious buffalo mozzarella and cherry tomato risotto, a dish that’s as satisfying as it is flavorful! Perfect for a cozy dinner or a special meal with loved ones.
