Caprese Risotto

Mozzarella, tomato, and basil. Such a classic trio.

Whether you eat them unadorned together and call it caprese salad, spread them on an olive oil crust and call it pizza margherita, or stir them into a rich risotto and call it…caprese risotto, I suppose – it’s a combination that’s hard to beat.

Sweet, summery tomatoes. Fragrant basil. Mild, creamy cheese. Now complimented by perfectly al dente rice.

What’s not to love?

Caprese Risotto
Basic risotto recipe adapted from Two Dudes, One Pan

4 tablespoons unsalted butter
1 yellow onion, chopped
2 cups Arborio rice
6-7 cups vegetable stock
1/4 cup mascarpone cheese
1/4 cup freshly grated Parmesan
8 ounces fresh mozzarella, cut into 1/2-inch cubes
3 large heirloom tomatoes, roughly chopped
Small handful basil leaves, sliced (or chiffonaded if you want to be fancy)

1. Heat the butter in a Dutch oven or other large, heavy-bottomed pot. Saute the onions until limp and buttery, 5-10 minutes. Meanwhile, heat the vegetable stock in another pot until it’s simmering.

2. Add the rice to the Dutch oven and saute until each grain is opaque in the middle and translucent at the edges, another 3-4 minutes.

3. By about half-cup increments, pour or ladle the hot vegetable stock into the rice. Stir intermittently to constantly, depending on your level of motivation and other things you have to do in the kitchen, making sure not to let the rice burn. When the stock is almost absorbed, add more stock and continue stirring.

4. Repeat until the rice is al dente and doesn’t want to absorb much more liquid. It’s ok if you don’t use all the stock, or if you have to heat up a little bit more.

5. Add the mascarpone cheese and the Parmesan, and stir. Add the mozzarella cubes, the tomatoes, and the basil. Season with salt and freshly ground pepper, and enjoy.

show hide 2 comments

Cary’s Mom This really looks delicious.

Megan Thanks :)

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