The tomato and mozzarella risotto is a classic of Italian cuisine.
Very easy to prepare with a good italian rice for risotto.
2 servings:
- 160 gr of italian rice for risotto
- vegetable broth
- 150 ml of Mutti tomato puree
- golden onion
- morsels of mozzarella
- untreated lemon zest
- extra virgin olive oil
- Parmesan 30 months aged
- dry white wine
- salt and pepper
Method
Finely chop a small piece of golden onion in a blender and fry it in a drizzle of extra virgin olive oil. Add rice and toast it for two minutes over medium heat, add the salt and freshly ground pepper, then blend with a drop of white wine. Pour in the hot broth and cook, stirring occasionally. After 10 minutes add the tomato puree, mix well and cook for other 6 minutes. Turn off the heat and make the “mantecatura”, adding Parmesan and olive oil. Serve the risotto on the plates and add the lemon zest and the morsels of mozzarella.
