Risotto Caprese

This risotto is a practical and delicious option. As its base is tomato, I don’t use wine to avoid it being too acidic, but you can use it if you want. The first thing to do is provide the broth. You can dissolve 1 tablet of vegetable broth in 1 liter of water or prepare your own broth. Shall we write down the ingredients?

Homemade Broth Ingredients:
1 unpeeled onion, cut into 4;
2 stalks and branches of celery;
3 bay leaves;
3 peeled garlic cloves;
10 black peppercorns;
1 bouquet of parsley or herbs of your choice;
3 liters of water.

How to prepare the broth:
Cook all ingredients over low heat until the liquid reduces by half. Strain and use the broth in your dishes.

Now let’s start the risotto. For this recipe 1 liter of broth is enough, probably about a little (you can store it in the fridge for 1 week or freeze it for 3 months).

Risotto Ingredients:
3 col. olive oil (soup);
½ chopped onion;
1 cup. rice (tea) for risotto;
1 cup. (tea) tomato pulp or diced peeled tomatoes;
1 cabbage (chá) of dried oregano;
½ col. smoked paprika (optional);
1 liter of boiling vegetable broth;
1 cup. (tea) buffalo mozzarella balls;
½ cup. (tea) grated parmesan;
Salt, black pepper and basil to taste.

Risotto Preparation Method:
Keep the vegetable broth boiling while preparing the risotto.
Sauté the onion in olive oil until transparent. Add the rice and mix well. Add the tomato pulp, paprika, oregano and a ladle of the broth, which must be boiling. Stir until the liquid is almost gone. Add another ladle and repeat this procedure until the rice is cooked but “al dente”.
Add the parmesan, adjust the salt and add black pepper.

I will leave two suggestions for you to serve this dish: the first would be in individual portions. My suggestion is to add basil and mozzarella at the end, in each dish.

Another suggestion would be to serve it in the pan itself. To do this, after the risotto is ready, place the mozzarella balls and basil leaves on top. Of course, for this you need a beautiful pan like this stainless steel Risoteira.

In addition to this pan being perfect for this recipe (and beautiful, right? <3), it has 3 layers on the bottom and because of this it cooks the food evenly and keeps the risotto warm for longer.

The glass lid can be kept on the pan until serving time and the coolest thing is that this lid fits on the edge of the risotto and the accumulated steam drains into the pan itself. No more wetting the tablecloth! Isn’t that the best?

Good dishes need good ingredients and good utensils, with this combination there is no recipe that will go wrong! Speaking of good utensils, there’s a really cool promotion going on for stainless steel pans. Just access by clicking here to know all the details!