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.

L'articolo Tomato and mozzarella risotto sembra essere il primo su Blog su Riso e Risotti - Sommelier del Riso.