I admit I love the combination of fresh mozzarella, tomatoes, and basil.
The 3 just belong together.
They’re great simply arranged on a plate with a drizzle of olive oil.
They’re also great when used as a basis for something else, like pasta or quiche or risotto.
Click here to Pin Risotto “Caprese Style”
PrintRisotto “Caprese Style”
The last of summer meets winter. This is a ‘full meal’ risotto. Add bread or a salad if you like.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Dinner, Risotto
Ingredients
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 125ml) dry, white wine
- 2 1/4 cups (18oz, 500ml) chicken broth
- 1 small onion, chopped
- 1 tbs butter
- 1/3 cup (1.5oz, 45gr) Parmesan cheese – freshly grated
- Condimenti:
- 10 cherry tomatoes, cut in half
- 14 small balls fresh mozzarella (3.5oz, 100gr)
- 5oz (150gr) ham, cut into small pieces
- handful fresh basil leaves, large leaves torn
Instructions
- Heat chicken broth and keep hot over low heat.
- In medium sauce pan heat butter.
- Add onion and sauté until tender.
- Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center. Add white wine and stir.
- When wine is almost absorbed add a 1/3 cup of broth and stir.
- When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before the last 1/3 cup is added taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked.
- If more stock is needed add it a tbs at a time and waiting until almost completely absorbed.
- Add the condimenti, stir well, allowing it to heat through.
- Add the Parmesan, spoon into a bowl or risotto platter and serve immediately.
Notes
There is no need to stir constantly but do stir vigorously from time to time.
The finished risotto should be thick but not stiff – there should be visible liquid and it does not hold it’s shape on a plate.
It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon – not a fork.
Red wine risotto sounds appealing? Sausage, Mushroom, and Red Wine Risotto
Remember what Terry Pratchett said about mushrooms:
All fungi are edible. Some fungi are only edible once.
Don’t let AI tell you which ones are edible more than once.