Risotto with tomato, mozzarella & 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.
40g butter 2 tbsp extra-virgin olive oil 1 small onion, finely chopped 2 handfuls basil leaves 260g cherry tomatoes, quartered 320g risotto rice 100ml white wine 1.5 litres hot vegetable stock 200g mozzarella, cut into small cubes 30g parmesan (or vegetarian alternative), grated
1 Heat 1 tbsp butter and the olive oil in a large, heavy-based pan set over a medium heat. Add the onion and a couple of the basil leaves and cook for 2 mins until softened. Stir in the tomatoes and continue to sweat for 1 min. 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 mins, until the risotto is cooked al dente.
2 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.