This rich and comforting mozzarella risotto recipe from Rosanna Marziale is topped with a slow roasted San Marzano tomato and basil cream. Mozzarella water is used alongside stock in the risotto, giving it an extra creamy finish.
To begin, place the San Marzano tomatoes on a greaseproof paper sheet with a drizzle of olive oil. Cook in the oven for approximately 2 hours until dry
Meanwhile, make the basil cream. Clean and wash the basil leaves, blanch for 10 seconds then transfer to ice water to cool. Drain the basil and add to a blender with the rest of the ingredients. Blitz until smooth
To cook the risotto, add a dash of olive oil to a large saucepan and sauté the shallots. Toast the rice in a separate, non-stick pan before mixing with the shallots
1 shallot, diced
240g of carnaroli risotto rice
5
Cook the risotto, alternating between a ladle of the mozzarella water then a ladle of vegetable stock, stirring until the rice is ready
vegetable stock
6
When cooked, stir in the buffalo ricotta mixed with a spoonful of the mozzarella water and the chopped mozzarella. Season with salt and pepper
Divide the rice between four plates and place the dried San Marzano tomatoes in the centre. Garnish with sprigs of mint and basil, the basil cream and a sprinkle of extra virgin olive oil and salt
