Risotto al telefono

The “risotto al telefono” is a playful variant of the classic mozzarella risotto, named for the characteristic ‘stringiness’ of the cheese which resembles the old telephone cords. Here is the recipe to prepare this rich and delicious dish.

Ingredients

• 320 g of risotto rice (such as Arborio or Carnaroli)
• 1 small onion
• 50 g of butter
• 1 liter of hot vegetable broth
• 200 g of mozzarella, preferably stringy
• 100 g of peeled tomatoes or tomato purée
• 1 glass of dry white wine
• Salt and pepper to taste
• Extra virgin olive oil
• Grated Parmesan cheese, to taste

Preparation

1. Start by finely chopping the onion and sauté it in a saucepan over medium heat with a drizzle of extra virgin olive oil until it becomes translucent.
2. Add the rice and toast it for a few minutes, until it becomes slightly translucent, being careful to stir continuously to prevent sticking.
3. Deglaze the rice with the white wine and allow it to evaporate.
4. Begin to add the hot vegetable broth, one ladle at a time, continuing to stir. Wait for the liquid to be absorbed before adding the next ladle.
5. Halfway through cooking, add the peeled tomatoes or tomato purée and continue cooking following the broth procedure.
6. When the rice is almost cooked, add the diced mozzarella and cream with the butter and, if you like, the grated Parmesan cheese.
7. Stir until the mozzarella starts to string, then season with salt and pepper.
8. Remove the risotto from the heat and let it rest for a minute before serving.

The secret to the “telefono” is in the mozzarella which, when melting, creates long and stringy strands each time a forkful is lifted, just like the cables of old telephones. Serve hot to fully enjoy the stringy effect. Enjoy your meal!