Risotto with tomato and fresh buffalo milk mozzarella
Ingredients for 4 servings
- 360 g Autentico Carnaroli rice from Riserva San Massimo
- 1 chopped onion
- Tomato paste
- Butter and olive oil q.s.
- 4 buffalo milk mozzarelle or small burrate
- Vegetable broth q.s.
- Parmigiano reggiano q.s.
Sauté the onions, add the rice, deglaze with the broth and continue to cook. About 10 minutes before the rice is cooked, add one tablespoon of tomato paste, keep cooking.
After 16/18 minutes of cooking, finalize the risotto by adding butter and the parmigiano reggiano. Try to obtain a creamy and beautifully red colored risotto. Serve the risotto with the buffalo mozzarella or the burrata, that you have previously seasoned with olive oil, salt and fresh basil, at the center of the plate.
Silvio Battistoni, chef at Il Ghiottone restaurant