Helen RandellTomato risotto
May 22nd 2013 10:45
For those days when you’re definitely in the mood for a veggie version, but looking for that creamy, cheesy goodness, this is one to try. Adapted from The River Cottage Veg Everyday cook book, I have made this a bit easier, by using a store bought tomato basil sauce, and I have even on occasion, when I really can’t muster the energy of heading to the shops, used a very simple passata with a few fresh basil leaves thrown in. My favourite part of the dish is the little islands of mozarella, which sit in the tomatoey rice, appearing from the surface to be mainly intact, but in actual fact have a melted, stretchy interior and base which are delicious to bit into.
As always, the key to making this risotto delicious is in the stock. Make you're own, or buy a good quality one, and you are well on your way to something fabulous.
Tomato mozzarella risotto - adapted from River Cottage Veg Everyday
- serves 4
750ml stock
1 tbs oil
1 onion, chopped
250g risotto rice
200ml jar tomato basil sauce/ passata
1 ball buffalo mozzarella, torn into chunks
Bring the stock to a low simmer in a saucepan, and keep warm on a low heat.
Heat the oil, and cook the onion for 5 minutes until it is just starting to go golden. Add the rice, stirring to coat in the oil. Start adding the stock, a ladle full at a time, stirring often, and adding more stock as it has absorbed. After 20-25 minutes, the rice should be cooked, and the stock should be gone.
Add the tomato sauce and cook for another couple of minutes, then remove from heat. Add the mozzarella. Leave the risotto, covered, for a minute, then stir through the melting mozzarella, but not too thoroughly, ensuring there are still pieces of the cheese to bite into.
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