Summer Tomato Risotto
1 onion, finely chopped
½ cup dry white wine
2 cups hot , plus extra if needed
Sea salt for seasoning
125g buffalo mozzarella, diced into chunks
Handful basil leaves, torn
1 punnet cherry tomatoes, chopped
Heat the EVO in a wide saucepan, add the onion and fry until soft but not coloured (around 10 minutes).
Add the rice, stir to coat with the oil and fry for a few minutes. Add the wine and stir until all the liquid has evaporated. Add the passata and Pronto Rosso and cook for a few minutes.
Pour in the hot chicken stock, season with salt and cover with the saucepan lid. Turn the heat to its lowest setting and cook for 15 minutes.
Remove the lid. The rice should be slightly al dente but add a little extra stock and cook further if necessary. Stir well to release the starches from the rice, then set aside for a minute to allow the flavours to develop.
To serve: Mix together the mozzarella, basil, tomatoes and olive oil. Season with sea salt. Plate the risotto into bowls and top with a spoonful of the mozzarella mix.
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