Risotto San Marzano

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.

First published in 2015
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Ingredients

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Imperial

San Marzano and mozzarella risotto

Basil cream

  • 60g of basil
  • 25g of extra virgin olive oil
  • 10g of Parmesan, grated
  • salt
  • pepper

To plate

  • 4 sprigs of mint
  • 4 sprigs of basil
  • extra virgin olive oil
  • salt

Equipment

  • Blender

Method

1
Preheat the oven to 120°C/gas mark 1/4
2
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
3
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
  • 60g of basil
  • 25g of extra virgin olive oil
  • 10g of Parmesan, grated
  • salt
  • pepper
4
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
7
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
  • 4 sprigs of mint
  • 4 sprigs of basil
  • extra virgin olive oil
  • salt
First published in 2015
share recipe:

‘The Queen of Mozzarella’, Rosanna Marziale is spearheading new Southern Italian cuisine, repurposing this buffalo cheese into creative new dishes.

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