Tomato risotto with olives and basil
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. Try this risotto made of carnaroli with real buffalo mozzarella according to the traditional Italian recipe.
Interesting facts about rice
Did you know that Italy has the largest rice growing area in Europe? In the northern Italian provinces of Vercelli and Novara, located in the fertile Po Valley in Piedmont, rice has been cultivated since around the year 1500. For a creamy risotto, where the rice grains also have the desired bite, you should use special rice. The three main risotto rice varieties include Arborio, Carnaroli and Vialone. These varieties have a slightly nutty flavor and can absorb a lot of liquid, so the risotto won't be sticky. For even more interesting facts about this rice classic from Italy, check out our kitchen secret "All about Italian risotto"! Now we're talking about creamy risotto made from Carnaroli rice with real buffalo mozzarella according to an Italian recipe.
Ingredients
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
Step 1 : The preparation
For the risotto, first mix ORO di Parma strained tomatoes with the vegetable stock. Heat the oil in a saucepan and sauté the shallots. Then add ORO di Parma tomato paste, garlic and rice. Now you should stir well and then deglaze with white wine - not only does it sound fantastic as it cooks away in the saucepan, but it provides an appealing acidity to boot. Then add ORO di Parma chunky tomatoes and pour in enough broth to cover the rice. Keep pouring broth and stirring until the rice reaches the desired al dente consistency. Finally add olives and season with salt, pepper and basil. Add some butter, mozzarella and parmesan to the risotto. If necessary, add a little more broth and stir.
Ingredients
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
