Tomato risotto with olives and basil
Tomato risotto with olives and basil
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
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
