Tomato risotto with olives and basil

Mhhhhhh. Risotto. Yes, it needs to be stirred for a long time first, but you’ll be rewarded with the best rice has to offer afterwards.

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serves 3

  • 400 g Carnaroli rice
  • 1 ball mozarella di bufala (buffalo milk mozzarella)
  • Parmiggiano reggiano for grating over
  • 1 tbsp. butter
  • 15-20 black olives
  • 600 ml vegetable bouillon
  • 1 can ORO di Parma chopped tomatoes (425 ml)
  • 1 bottle ORO di Parma strained tomatoes (400 ml)
  • 1 tbsp. ORO di Parma tomato paste, triple concentration
  • 3-4 shallots
  • 3 garlic cloves
  • A few basil leaves
  • White wine for quenching
  • Olive oil “extra vergine”
  • Salt and pepper from the mill

Recipe video: A risotto made of carnaroli with real buffalo mozzarella according to the traditional Italian recipe

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Products used:

Strained tomatoes
Chopped tomatoes
Tomato paste triple concentrated

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