The risotto with tomato and mozzarellaa is a really simple dish to make, with an almost infallible, creamy and delicious result. With the addition of cheese it will become stringy and very tasty, perfect for those Sunday lunches where you are looking for an alternative to the usual pasta dish without having to cook too much time. Excellent especially with the coldest temperatures, this risotto can however be enjoyed in all seasons to indulge in a warm cuddle. It will be loved by children and will delight adults too, and you can use ingredients you already have at home, such as ready-made tomato sauce or leftover mozzarella. In the recipe we are proposing, the rice is toasted and then cooked with vegetable broth, to then be mixed with previously prepared tomato sauce and finally enriched with fiordilatte cubes, which will make it gourmand and gooey. By adding a few basil leaves you can enjoy all the flavors of the Mediterranean!

Method

1

Peel and chop the half onion (you can use white, golden or red onions, but also the shallot if you prefer) and pour it into a pan with the 4 tablespoons of oil. Turn the heat on to a low flame and let the onion fry for 5 minutes. As soon as it is golden, you can add the tomato pulp.

2

Add the salt (we recommend half a teaspoon, but you can dose it to your taste) and cook over low heat for 25 minutes.

3

As soon as the sauce is ready you can set it aside. In the meantime, pour the rice into a pan and bring it to the heat, to toast it for 2 minutes over low heat. Then add two ladles of broth and stir to absorb the liquids.

4

When the broth has dried, add the ready sauce and mix. Cook over medium-low heat and stir occasionally, adding a ladleful of broth every time the rice starts to dry out.

5

Taste the rice to evaluate the cooking, on average it should take about 18 minutes. When it is cooked, turn off the heat and add butter, parmesan and diced mozzarella.

6

Mix and serve hot.

Advice and tips

With the leftover rice it is possible to make rice balls, after letting it firm up overnight in the refrigerator. All you need to do is take 3 tablespoons of rice, work them with your hands, add a little mozzarella in the center and compact them into a ball. Pass them in a batter of water, flour and a pinch of salt, then roll them in the breadcrumbs and fry them in sunflower seeds at 170°C until golden brown.

You can prepare your risotto with tomato and mozzarella a little in advance, then pour it into a glass oven dish and add some breadcrumbs and grated Parmesan on the surface. Bake at 170°C in grill mode for 20 minutes. This will create a delicious crust!

You can add aromatic herbs such as basil or finely chopped dried rosemary to the risotto.

You can replace the fiordilatte mozzarella with buffalo mozzarella (squeezing it well), or sweet or smoked scamorza.

storage

You can keep tomato rice for 1 day in the refrigerator, covered with transparent film. We do not recommend freezing.