Tomato risotto with baby mozzarella balls
The Italian classic, with a tomato base and topped with baby mozzarella balls and basil.
- 400g/4 cups Arborio rice
- 110g/1/2 cup butter
- 1 medium onion finely chopped
- 100ml/1/2 cup Italian dry white wine
- 100g/1 cup tomato passata
- 1.2 ltrs/4 1/2 cups simmering veg/chicken stock
- Parmesan cheese
- Baby mozzarella balls
- Fresh basil
Now add the butter to a pan on low heat and add the onion. Cook until translucent and soft. Then add the rice and toast for 3-4 minutes. Deglaze with white wine and let evaporate completely.
At this point, proceed with cooking for about 18-20 minutes, adding the broth a ladle at a time, as needed, as it is absorbed by the rice. Add the tomato passata and mix well. After cooking, turn off the heat and season.
Stir in the parmesan and add a knob of butter. Stir and cover with the lid and leave to rest for a couple of minutes. Now it is ready to enjoy! Top with basil and baby mozzarella balls. Buon appetito.