Buffalo Mozzarella and Cherry Tomato Risotto

Buffalo Mozzarella and Cherry Tomato Risotto is a dish that combines the creaminess of the cheese with the freshness of tomatoes, achieving a delicate and pleasant balance of flavors.

Ingredients

• 320 g of risotto rice (Carnaroli, Vialone Nano, Arborio)
• 250 g of cherry tomatoes
• 200 g of buffalo mozzarella
• 1 small shallot
• As needed vegetable broth (about 1 litre)
• 1/2 glass of dry white wine
• Extra virgin olive oil as needed
• Butter (about 30 g)
• Salt and pepper as needed
• Fresh basil leaves
• Grated Parmesan cheese (optional)

Preparation

1. Prepare the vegetable broth and keep it warm on low heat during the preparation of the risotto.
2. Wash the cherry tomatoes and cut them in half or quarters, according to preference.
3. Cut the buffalo mozzarella into cubes and set aside.
4. Finely chop the shallot and sauté it in a large pan with a drizzle of extra virgin olive oil until it becomes translucent.
5. Add the rice to the pan and toast for a few minutes until it becomes semi-transparent, stirring frequently.
6. Deglaze with the white wine and let the alcohol evaporate.
7. Begin adding the broth, a ladle at a time, waiting for the previous liquid to be absorbed by the rice before adding the next.
8. Halfway through the rice cooking time, add the cherry tomatoes to the risotto.
9. Continue cooking, adding broth as needed until the rice is al dente.
10. Off the heat, add the buffalo mozzarella, butter, and if desired, a pinch of grated Parmesan cheese. Stir well to cream the risotto.
11. Season with salt and pepper and let the risotto rest for a couple of minutes.
12. Serve the risotto garnished with fresh basil leaves.

Curiosity

Risotto is a classic dish of Italian cuisine, particularly of the Lombardy and Veneto tradition. The technique of “mantecazione,” which is the final addition of butter and cheese, is essential to achieve the right creaminess. The buffalo mozzarella, typical of Campania, adds a unique softness and an unmistakable aroma.