• 375 g Vialone Nano rice (round-grain rice)
• 150 g onion, finely chopped
• 45 ml olive oil
• 180 g white wine
• Some tomato puree
• 12 cherry tomatoes
• 9 basil leaves
• 180 g buffalo mozzarella
• 75 g parmesan, grated
• 1 l chicken stock (or stock cubes)
• 45 g cold butter
Sauté the onions in olive oil, add the risotto rice and allow to braise slightly. Add tomato puree and deglaze with white wine. Add the chicken stock bit by bit. Add the cherry tomatoes just before the risotto is cooked. Take the risotto from the cooker as soon as it is “al dente“, stir in the parmesan and the cold butter.
Top the risotto with the buffalo mozzarella before serving.
TIP: for even more flavour - remove the skin of the cherry tomatoes before cooking.