When our family go to an Italian restaurant, we tend to choose the Caprese salad. It’s fresh and that hint of olive oil over the tomatoes and cheese is lovely delicious.
We once had one with some chilli oil instead and it did not work at all. Just overpower everything. Once I was making a mushroom risotto with garlic prawns (Click here for recipe)and Rebeca comes up with the idea of making a risotto with the Caprese salad ingredients.
At the time I did not give much thought to it. But Rebeca comes up again with this a few weeks later. She said that it would be brilliant as the risotto would be fresh and the tricoloured look of it was going to be really good. She was a bit excited about it.
As we said before, we do eat a lot of rice in our house, but risottos we only have once in a while only. The reason is that I think it’s too heavy and with far too much butter in it.
The kids are not a big fan of it and so it ends up for me and Rebeca to finish off all of it, while the kids will find something else to eat. That happens a lot and can be frustrating. Every time we plan a meal we skip the risotto for something else.
This risotto Caprese we put lots of thoughts together to make it. because it’s base is fresh tomatoes and basil and is from a salad inspiration we wanted to keep it just like that: A Caprese salad risotto and not the other way around.
the idea was very simple. We cook the risotto as we always do and add the salad at the end instead of the butter and give it a good mix, but a careful mix. Let it warm so the cheese melt and the tomatoes will be warm but not cooked.
It turned quite something!
I tasted like you would expect it to taste. The cheese just melted and was still chewy while the tomatoes keep the shape and the colours. We had chosen the best, the ripest and the sweetest tomatoes we could find. A very satisfying dish and looked just the part. I was really good indeed.
I have to mention that the kids loved the idea of having a cheese and ham sandwich before bed. In their words, it was just a warm salad with warm rice and tasted just like it should, disgusting. That’s it, we will never win this war with them but they were happy with what they had and went to bed both.
- 200gr Mozzarella cheese in small balls
- 250ge Arborio rice
- 150gr Cherry tomatoes halved ( the best you can find)
- 1000ml Chicken/vegetable stock
- 1 Onion chopped
- 1 Bunch of basil leaves
- 1 Tablespoon butter
- 2 Tablespoon Olive oil
- 100ml White wine
- 100grParmesan cheese
- Salt and pepper
let’s make it:
- In a large frying pan add the butter and olive oil.
- Fry onions for a few minutes.
- Add rice and fry for 2 minutes.
- Add white wine and let it cook till the rice absorb all the wine
- Add 1/4 of the stock and let it cook. When the rice absorbs the stock add more and keep adding till it’s all cooked
- If you need more stock after you have finished with it all, just add water.
- Before you put the last of the stock add the tomatoes and the cheese and let it cook till the stock is all absorbed
- Add at this time the basil and Parmesan cheese and stir it carefully
- Serve with some Parmesan sprinkled over and lose basil leaves.