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.
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Ingredients
Metric
Imperial
San Marzano and mozzarella risotto
- 4 San Marzano tomatoes, peeled
- 1 shallot, diced
- 240g of carnaroli risotto rice
- 100g of buffalo ricotta
- 200g of mozzarella cheese, chopped, plus plenty of mozzarella water
- vegetable stock
- extra virgin olive oil
- salt
- pepper
Basil cream
To plate
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
- 4 San Marzano tomatoes, peeled
- extra virgin olive oil
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
- 100g of buffalo ricotta
- 200g of mozzarella cheese, plus 100ml of it's water
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Risotto San Marzano
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