Risotto With Fresh Mozzarella Grape Tomatoes And Basil Recipes

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RISOTTO WITH FRESH MOZZARELLA, GRAPE TOMATOES, AND BASIL



Risotto With Fresh Mozzarella, Grape Tomatoes, and Basil image

Make and share this Risotto With Fresh Mozzarella, Grape Tomatoes, and Basil recipe from Food.com.

Provided by Vino Girl

Categories     Medium Grain Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons balsamic vinegar
4 1/2 cups reduced-sodium fat-free chicken broth
2 tablespoons extra virgin olive oil, divided
2 cups chopped leeks
1 1/2 cups arborio rice or 1 1/2 cups other medium grain rice
1/3 cup dry white wine
1/4 cup half-and-half
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup halved grape tomatoes
1/4 cup chopped fresh basil
5 ounces fresh mozzarella cheese, finely diced

Steps:

  • Place vinegar in a small, heavy saucepan; bring to a boil over medium heat.
  • Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside.
  • Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
  • Heat 1 tablespoon oil in a large saucepan over medium-high heat.
  • Add leek to pan; sauté 3 minutes or until tender.
  • Add rice; cook 2 minutes, stirring constantly.
  • Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly.
  • Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
  • Reduce heat to medium.
  • Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
  • Stir in half-and-half, salt, and pepper; cook 2 minutes.
  • Remove from heat; stir in tomatoes, basil, and cheese.
  • Place about 1 cup risotto into each of 6 shallow serving bowls; drizzle each serving with 1/2 teaspoon balsamic syrup and 1/2 teaspoon oil.

Nutrition Facts : Calories 337.6, Fat 11.4, SaturatedFat 4.5, Cholesterol 22.4, Sodium 549.4, Carbohydrate 46.4, Fiber 2.3, Sugar 1.6, Protein 9.5

RISOTTO WITH FRESH MOZZARELLA, GRAPE TOMATOES & BASIL



RISOTTO WITH FRESH MOZZARELLA, GRAPE TOMATOES & BASIL image

Categories     Side

Number Of Ingredients 12

3 tbsp balsamic vinegar
4 1/2 cups fat free chicken broth
2 tbsp olive oil
2 cups chopped leek
1 1/2 aborio rice
1/3 cup dry white wine
1/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 cup halved grape tomatoes
1/4 cup fresh basil
5 oz fresh mozzarella cheese finely diced

Steps:

  • Place vinegar in a small heavy saucepan, bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tbsp (about 4 min) Set aside. Bring broth to a simmer in a medium saucepan( do not boil) Keep warm Heat 1 tbsp oil in a large saucepan over medium- high heat. Add leek to pan saute 3 minutes or until tender. Add rice cook 2 minutes stirring constantly Stir in wine and cook 1 minute more or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth, cook 5 minutes or until liquid is nearly absorbed. reduce heat to medium, add remaining broth 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next ( 25 minutes total) Stir in half and half, salt, pepper, cook 2 minutes. Remove from heat, stir in tomatoes, basil and cheese.. Place 1 cup risotto into bowl drizzle each with balsamic syrup

TOMATO AND BASIL RISOTTO



Tomato and Basil Risotto image

This is a luxurious summer risotto, with tomatoes both cooked along with the rice and added uncooked to the finished risotto.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 14

7 cups well seasoned vegetable stock, garlic stock (see recipe) or chicken stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
1 pound tomatoes, grated
Pinch of sugar
1 teaspoon fresh thyme leaves
1 1/2 cups Arborio rice
Salt and freshly ground pepper to taste
1/2 cup dry white or rosé wine, such as Pinot Grigio or Sauvignon Blanc
1/2 pound additional sweet ripe tomatoes, finely diced (about ¾ cup)
1/4 cup slivered fresh basil
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces)

Steps:

  • Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
  • Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
  • Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
  • Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1098 milligrams, Sugar 8 grams

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Top Asked Questions

How to cook mozzarella risotto in oven?
Mozzarella water is used alongside stock in the risotto, giving it an extra creamy finish. Preheat the oven to 120°C/gas mark 1/4 To begin, place the San Marzano tomatoes on a greaseproof paper sheet with a drizzle of olive oil. Cook in the oven for approximately 2 hours until dry Meanwhile, make the basil cream.
What is tomato and Basil risotto?
Tomato and Basil Risotto. This is a luxurious summer risotto, with tomatoes both cooked along with the rice and added uncooked to the finished risotto.
What is the best way to serve risotto?
Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Is risotto good in the summer?
Make this simple Tomato and Basil Risotto with fresh tomatoes and basil from your garden for the perfect summer meal! One usually doesn’t associate risotto with summer eating. However risotto is delicious year round made with seasonal ingredients.

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