What says “end of summer” more than super ripe, delicious tomatoes? I say… nothing! Paired with fresh basil, buffalo mozzarella and parmesan – you’ll feel like you’re holidaying on the coast of Italy as you enjoy this delicious tomato risotto.
This is pretty much my go-to tomato risotto as I usually have a lot of these ingredients on hand. The combination of flavours is one of my absolutely favourites and I promise, you’re onto a winner with this!
Risotto is about using simple but great ingredients and just cooking it well – here are my tips:
First, the rice…
This tomato risotto recipe calls for Arborio rice or you could alternatively use Carnoroli rice, which is said to actually produce a ‘creamier’ risotto, but I find Arborio easier to come by in supermarkets & just as tasty. I highly recommend sticking with one of these two, don’t switch out for a ‘non-risotto’ rice!
The flavour base, our heroes > yes, you guessed it, onion and garlic! Don’t rush the sauté, it starts you off on the right foot here!
Next up, choose your white wine, either a Pinot Grigio or Sauvignon Blanc will work really well.
Vegetable stock, I use Knorr stock jelly when I haven’t got home made to hand.
There is a blend of tinned tomato & fresh, plus VERY fresh basil. The freshness of the basil is in this dish is key, as it adds so much flavour right at the end!
After the basil is in, add the mozzarella just on top, so it warms through and starts to melt as you’re eating. This way, you keep some delicious texture and body to your dish.
You could definitely serve this up with a big side salad, or a garlic ciabatta to complete the dish and feed a crowd… make it yours!
Here’s to summer evenings with good food, friends, family and warm sunsets…
Late Summer Tomato & Basil Risotto with Mozzarella
Ingredients
- 150 g Arborio Rice or Carnoroli
- Half White Onion Finely chopped
- 4 Cloves Garlic Finely chopped
- 125 ml White Wine
- 600 ml Vegetable Stock
- Half tsp Dried Chilli Flakes
- 250 g Mozzarella Buffalo
- Handful Fresh Basil
- 12 Cherry Tomato
- 1 tbsp Olive Oil
- 400 g Tinned Tomatoes
- Parmesan To Serve
- Salt & Pepper To Season
Instructions
- Heat oil in pan, add onion, garlic and chilli flakes, saute for 3-5 mins on low until fragrant & onions are translucent
- Add rice, mix with onion & garlic mix to coat
- Turn up heat, add your wine & cook until all wine absorbed/evaporated
- Add your tinned tomatoes & mix thoroughly
- One cup at a time, add stock, stirring every couple of minutes to prevent sticking and encourage break down of starches in rice
- After 15 or so minutes of rice cooking, add the cherry tomatoes, allowing them to soften for around 5 minutes
- Just before serving, add your fresh basil
- Serve with mozzarella, more fresh basil, parmesan and cracked black pepper
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