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caprese risotto

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Tempo de preparo

1 hour(s)


4 servings


  • Arborio rice | 2 cup
  • Homemade vegetable broth | 1 l
  • Homemade tomato sauce | 1 cup
  • White wine | 80 ml
  • Chopped white onion (medium) | 1/2 unit(s)
  • Minced Garlic Clove | 2 unit(s)
  • Tomato confit or cherry | 8 unit(s)
  • Basil (Leaves) | 8 unit(s)
  • Grated Parmesan | 100 g
  • Butter | 80 g
  • Nutmeg |  to taste
  • Basil Pesto |  to taste
  • Salt and Black Pepper |  to taste


  1. Sauté the onion in oil and a little butter. When translucent, add the garlic and let it brown. Then put the arborio rice and saute, so that the grains can absorb all the fat. Add the white wine and sauté a little longer. Let all the alcohol evaporate.
  2. Then pour 2 ladles of vegetable broth (I've already taught how to make it in my recipes), lower the heat and let it cook in a pan without a lid. Add the tomato sauce and stir so it doesn't stick to the bottom of the pan. When it is almost dry, add a little more vegetable broth. Stir constantly, so as not to catch the bottom of the pan and release starch.
  3. Add the basil leaves, the tomato confit and do the same process until the rice is almost al dente. If, when you pick up a grain, you manage to shape it, it means that it has already passed the point.
  4. When it's finally done, remove the pan from the heat and heat, add the rest of the chilled butter and fresh Parmesan. Stir vigorously, being careful not to break the beans.
  5. Add the buffalo mozzarella, nutmeg and freshly ground pepper (to taste). If necessary, correct the salt. Always do this after adding the Parmesan, so you don't run the risk of getting salty.
  6. Finish with chives and basil pesto on top. (I have already taught in my recipes how to make pesto).

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