caprese risotto

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caprese risotto

Name: caprese risotto
Prep time: 45 min
Total time: 45 min
Yield: 2 Porções
Ingredients: 1 cup Arborio rice; 1 unit(s) Onion cut into small cubes; 2 tablespoon Olive oil; 1 l Vegetable broth; 50 ml Dry white wine; 1/2 cup Basil Leaves; 1 cup Sliced cherry tomato; 100 g Buffalo mozzarella; 1 can(s) Palate Tomato (Pomodori Pelati); 1/3 cup Grated Parmesan Cheese; 2 tablespoon Cold butter; to taste Salt and Black Pepper

🇧🇷Brazil

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(Português)

45 min(s)

2 servings

Flávia dos

@flaviaramosreal

Ingredients
Recipe

Arborio rice1 cup
Onion cut into small cubes1 unit(s)
Olive oil2 tablespoon
Vegetable broth1 l
Dry white wine50 ml
Basil Leaves1/2 cup
Sliced cherry tomato1 cup
Buffalo mozzarella100 g
Palate Tomato (Pomodori Pelati)1 can(s)
Grated Parmesan Cheese1/3 cup
Cold butter2 tablespoon
Salt and Black Pepper to taste

In a pan put the oil and sauté the onion until translucent, add the rice and stir well.
Add salt, black pepper and wine. When it evaporates, gradually add the broth, one ladle at a time.
You must repeat this process until the desired point, the ideal is to leave the rice al dente. Finally, add the tomato, cherry tomato and buffalo mozzarella. Mix well.
Add the butter and Parmesan cheese, stir until smooth. Garnish with basil leaves and it's ready to serve!

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caprese risotto

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