Risotto Caprese - Risotto with Tomato, Mozarella and Basil
The ingredients for this risotto are taken from the classic Caprese salad – tomatoes, mozzarella and basil. Simple to make and extremely tasty, it’s often my go-to midweek meal for the family - Gennaro Contaldo
40 g/1½ oz/2 generous tbsp butter
2 tbsp extra-virgin olive oil
1 small onion, finely chopped
2 handfuls of basil leaves
260 g/9¼ oz cherry tomatoes, quartered
320 g/11¼ oz/1¾ cups risotto (Arborio) rice
100 ml/3½ fl oz/7 tbsp white wine
1.5 litres/52 fl oz/6½ cups hot vegetable stock (bouillon)
200 g/7 oz mozzarella, cut into small cubes
30 g/1 oz/1/3 cup grated Parmesan
Heat 20 g/¾ oz/1 generous tablespoon of butter and the olive oil in a large, heavy-based saucepan set over a medium heat. Add the onion and a couple of the basil leaves and sweat for 2 minutes.
Stir in the tomatoes and continue to sweat for 1 minute. Stir in the rice, making sure each grain is coated in oil. 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.
Remove from the heat and add the remaining butter and mozzarella, stirring well until it has nicely melted into the risotto.
Stir in the grated Parmesan and remaining basil leaves and serve immediately.
Recipe by Ren Behan - Author Wild Honey and Rye at https://www.renbehan.com/2018/07/fast-cook-italian-gennaros-risotto-caprese-tomato-mozarella-basil.html