Tomato Risotto and Buffalla Muçarela Recipe

Turn your dinner into a special event with this perfect combination of Mediterranean flavors. This dish combines the creaminess of risotto with the freshness of cherry tomatoes and the softness of the buffalo mozzarella, creating a true Italian dining experience. Ideal for those looking for a sophisticated meal and easy to prepare!

How to make tombile risotto and buffalo mozzarella

Heat the butter in a wide bottom pan, or in a deep frying pan, and sauté the onion until transparent. Add the rice and sauté until the beans are slightly opaque. Add white wine and when it has evaporated almost completely, pour 1 cup of hot water (200 ml). Season with salt and always stir until the liquid begins to dry. Add more liquid (600 ml) gradually, until the beans are cooked, but firm, and well involved in the broth. Turn off the heat and add the butter and cheese and mix until it incorporates to the risotto. Finish by mixing the buffalo mozzarella, the cherry tomatoes and the basil leaves. Serve immediately.

Ingredients

• 1 tablespoon butter
• 1 small chopped onion
• 1 cup special rice for risotto my biju
• ½ cup of white wine (100 ml)
• Salt to taste
• 4 tablespoons butter
• 1 cup of grated Parmesan
• 100 g of buffalo mozzarella in slices
• 200 g of cherry tomatoes cut in half
• Fresh basil leaves

Measurement Conversion Table

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Preparation mode

• Heat the butter in a wide bottom pan, or in a deep frying pan, and sauté the onion until transparent.
• Add the rice and sauté until the beans are slightly opaque.
• Add white wine and when it has evaporated almost completely, pour 1 cup of hot water (200 ml).
• Season with salt and always stir until the liquid begins to dry.
• Add more liquid (600 ml) gradually, until the beans are cooked, but firm, and well involved in the broth.
• Turn off the heat and add the butter and cheese and mix until it incorporates to the risotto.
• Finish by mixing the buffalo mozzarella, the cherry tomatoes and the basil leaves.
• Serve immediately.

Variation: For a more intense flavor, add 1 can of chopped naked tomatoes or 1 very mature, skin -free and seedless tomatoes at the beginning of risotto cooking. Finish with fresh arugula leaves.

Yield: 4 portions

Preparation Time: 30 minutes