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.
Ingredients
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
- 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
- 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
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
Discover more:
Go to Comments
Risotto San Marzano
