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Tomato and Mozzarella Risotto
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Source: https://recipheon.com/en/recipes/main-dishes/tomato-and-mozzarella-risotto
About this recipe
Tomato and mozzarella risotto is a creamy main dish made with Arborio rice, juicy tomatoes, and lightly melted cheese. Gradually cooking the rice in broth creates a naturally velvety base without the need for a heavy sauce. It is best to add the tomatoes toward the end so they release some juice but remain distinct in the dish. Mozzarella mellows the tomato flavor and gives the risotto a soft, milky finish. Serve it immediately after cooking, while it is still loose, creamy, and hot.
Ingredients
250 g Arborio rice
300 g tomatoes
80 g mozzarella
700 ml broth
1 onion
1 tablespoon olive oil (about 12 g)
Steps
Peel and finely chop the onion. Wash the tomatoes, remove the tough stem ends and cut into small cubes. Drain the mozzarella and tear into small pieces. Warm the broth in a saucepan. Heat the olive oil in a wide pot over medium heat and soften the onion until translucent. Add the dry arborio rice and stir for 1–2 minutes to coat the grains with oil.
Add the hot broth one ladleful at a time, keeping it at a gentle simmer. Stir frequently along the bottom and add the next ladleful when the previous one is almost absorbed. Use the package time as a guide and taste near the end: the grains should be tender with a little bite and no raw core.
Add the chopped tomatoes toward the end of cooking the rice. Stir gently and heat until they release some juice and warm through but remain in distinct pieces. Account for their juice before adding more broth so the risotto does not become watery.
Stir in the mozzarella and take the pot off the heat. Stir gently, just until the cheese softens slightly. The dish should remain loose and creamy; if it is too firm, add a little of the remaining measured hot broth.
Divide into four portions and serve immediately, while the mozzarella is slightly stretchy and before the rice absorbs the rest of the sauce.
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