Name: Creamy Stretchy Mozzarella Risotto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 320 g Carnaroli rice; 1 piece Onion; 250 g Mozzarella; 1 l Vegetable stock; 30 ml Extra virgin olive oil (EVOO); 200 g Chopped tomatoes; 1 pinch Salt; 1 pinch Black pepper; 50 g Parmigiano Reggiano

Description

This creamy stretchy mozzarella risotto is an Italian comfort food that I love to prepare with my Thermomix®. The combination of Carnaroli rice with the sweetness of the onion, the chopped tomatoes and the melting mozzarella, creates a dish rich in flavour and with an irresistible texture. Perfect for a family dinner or a lunch with friends, this risotto is ready in less than half an hour. A great alternative for those looking for a simple but tasty first course, ideal to prepare in autumn when you want something warm and enveloping. If you prefer, you can add a sprinkling of black pepper for an extra touch!

Ingredients (9 ingredients)

320 g Carnaroli rice

1 piece Onion

250 g Mozzarella

1 l Vegetable stock

30 ml Extra virgin olive oil (EVOO)

200 g Chopped tomatoes

1 pinch Salt

1 pinch Black pepper

50 g Parmigiano Reggiano

Preparation (7 steps)

Preparing the onion

Thermomix® Setting

3 Sec./Speed 5

Divide an onion in half. Set one half aside for the broth. Put the other half in the Thermomix bowl and chop for 3 Sec./Level 5.

Sautéing the onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Add a drizzle of extra virgin olive oil to the bowl with the chopped onion and sauté for 3 Min./120°C/Level 1.

180

Toasting the rice

Thermomix® Setting

1 min/248°F/Speed 1 120

Add the Carnaroli rice to the bowl and toast for 1 Min./120°C/Level 1, stirring gently with the spatula.

Adding the stock and tomato

Thermomix® Setting

10 Sec./Speed 1

Deglaze with two ladles of hot vegetable stock. Add the chopped tomatoes and mix for 10 Sec./Level 1.

Cooking the risotto

Thermomix® Setting

15 min/212°F/Speed 1 100

Add hot vegetable stock to cover the rice. Cook for 15 Min./100°C/Level 1, stirring gently with the spatula from time to time and adding more broth when needed.

900

Creaming the risotto

Thermomix® Setting

10 Sec./Speed 2

Taste and adjust salt and pepper. At the end of cooking, add the grated Parmesan and mix for 10 Sec./Level 2.

Adding the mozzarella

Pour the risotto onto a plate, add the diced mozzarella and mix gently. Serve immediately.

Finished cooking? Great! 🎉

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About this recipe

Mozzarella risotto, in its simplicity, evokes childhood memories, when my grandmother prepared a tomato risotto enriched with pieces of stretchy mozzarella. It wasn't exactly this recipe, but the idea of a creamy risotto with mozzarella has stuck with me. I tried to recreate that feeling of comfort food, adapting it to modern times and taking advantage of the practicality of the Thermomix®. Carnaroli rice is essential for the success of this risotto. Its ability to absorb liquids without overcooking makes it perfect for obtaining a creamy and "wavy" consistency. The onion, finely chopped, adds sweetness and depth of flavour. Extra virgin olive oil, strictly of quality, enhances the flavours and contributes to the creaminess of the dish. Choose good quality chopped tomatoes, preferably organic, giving acidity and colour. The vegetable stock, prepared at home with seasonal vegetables (that's why I always keep half of the onion!), is the liquid base that cooks the rice and makes it creamy. Mozzarella, of course, is the protagonist: choose fior di latte, dry and compact, to prevent it from releasing too much water during the final creaming. Finally, Parmigiano Reggiano adds flavour and aromatic complexity. For an optimal result, it is important to toast the rice in the Thermomix® before adding the broth. This step seals the grains and prevents them from releasing too much starch during cooking, guaranteeing a perfect consistency. During cooking, it is essential to stir gently with the spatula, adding hot broth little by little, only when the rice has absorbed it. The Thermomix® facilitates this process, keeping the temperature constant and stirring evenly. Be careful not to overcook the rice: it must remain al dente. For a vegetarian version, make sure the vegetable stock is prepared without animal derivatives. For a vegan version, you can replace Parmigiano Reggiano with nutritional yeast flakes and mozzarella with vegan mozzarella, although the final result will be slightly different. You can enrich the risotto with other vegetables, such as courgettes, peas or mushrooms, adding them during cooking together with the tomato. A pinch of chilli pepper or freshly ground black pepper adds a touch of spice. Serve the mozzarella risotto piping hot, garnished with a few fresh basil leaves and a drizzle of extra virgin olive oil. It goes perfectly with a mixed salad or a side of grilled vegetables. A glass of fresh and light white wine, such as Pinot Grigio, enhances the flavours of the dish. The mozzarella risotto is best enjoyed freshly prepared. However, if there are any leftovers, you can store it in the refrigerator for a day. When reheating it, add a little broth to bring it back to the right consistency. You can also prepare the vegetable stock in advance and store it in the refrigerator for a couple of days.

Creamy Stretchy Mozzarella Risotto

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Description

Ingredients (9 ingredients)

Preparation (7 steps)

Preparing the onion

Sautéing the onion

Toasting the rice

Adding the stock and tomato

Cooking the risotto

Creaming the risotto

Adding the mozzarella

Finished cooking? Great! 🎉

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