Risotto with Tomatoes and Buffalo Mozzarella Cheese

risotto with tomato, mozzarella and pesto

Rice with tomato sauce is a traditional and simple recipe, that with a touch of originality can become a sophisticated dish.

 

Instructions: 

How to Make Risotto with Tomato Sauce and Mozzarella

  • For this risotto recipe you wil need both a tomato sauce and a passata. To make the first, simmer for a few seconds 2 or 3 tomatoes, peel them and remove the seeds (keep them for the following step), cut into cubes and brown them with garlic, olive oil and some basil leaves.
  • To make the passata, chop the remaining tomatoes to make a sauce. Now, blend the sauce in the mixer and sieve; season with salt. Alternatively you can use Sensibus ready-made tomato sauce and passata.
  • Chop the Mozzarella di Bufala, and mix it with its own water.
  • Put the the mixture into ice cubes and freeze it.
  • Then ground the cubes in a blender so as to obtain a “mozzarella snow”.

iced mozzrella snow

  • Panfry some chopped onion.
  • When it gets a golden colour, add the rice and cook for 1 to 2 minutes, stirring constantly.
  • Add the wine and simmer gently until all the liquid is absorbed.
  • Warm up the chicken (or vegetarian) broth and add it to the rise one ladle at a time.
  • Halfway through cooking, add the tomatoes sauce and some basil leaves.
  • Finally, when the rice is “al dente” turn the heat off and add some Parmigiano cheese. If necessary add some salt.

risotto with tomato and basil pesto

Place on the bottom of the dish a tablespoon of DOP basil pesto, then the risotto with a few drops of oil, the snow of mozzarella and basil leaves. Serve with a light white wine.

Tomato and Mozzarella Risotto: an Easier Alternative

Someone may be scared bu the preparation of this amazing - yet not simple - Mozzarella snow. Don't worry! Here it is an easier and quicker alternative for the lovers of tomato and mozzarella risotto.

  • After cooking the rise as explained above (first in broth, than adding the tomato sauce), add a little butter and some Parmesan cheese.
  • Take the pan off the burner, add the Mozzarella (previously chopped) to the risotto and stir well.
  • Garnish with a few leaves of fresh basil and serve hot.