Risotto With Tomatoes Olives Smoked Mozzarella Recipes

RISOTTO WITH SMOKED MOZZARELLA AND ESCAROLE

Steps:

• Prepare the escarole and set it aside.
• Heat the butter in a saucepan and add the onion. Cook, stirring, until the onion is wilted. Add the escarole and cook until it is wilted. Add the rice and cook, stirring, about one minute. Add the wine and cook, stirring, about two minutes, or until the wine is absorbed.
• Add the simmering broth, salt and pepper and cook over moderately high heat, stirring often from the bottom, about eight minutes. Add the mozzarella cheese and olive oil. Cook one minute and stir in the Parmesan cheese. Cook, stirring from the bottom, about three to five minutes.

BAKED TOMATO AND MOZZARELLA RISOTTO

Steps:

• Preheat your oven to 200℃/Gas 6. Halve any large cherry tomatoes. Place in a baking dish. Drizzle with oil to coat. Season. Roast for 15-20 minutes, until tender, while you continue, tossing them halfway through. Once done, set aside.
• Peel and finely chop the onions and garlic. Thinly slice the sun-dried tomatoes. Heat a large saucepan. Gently toast the pumpkin seed for 2-3 mins, until lightly coloured. Transfer to a plate. Let the saucepan cool for 1 min.
• Heat the butter and i tbsp of oil in the same pan. Gently fry the onions and sun-dried tomatoes for 10 mins, stirring regularly. Add a splash of water if they look like catching.
• Meanwhile, boil a kettle. In a jug, stir the bouillon with 700ml of boiled water, to make a stock.
• After 10 mins, add the garlic, pesto and rice to the onion pan; stir for 1 min. Pour in 600ml of the stock. Season. Bring to a simmer, then remove from the heat and mix it all into the baking dish with the cherry tomatoes. Bake for a further 15 mins. Add a splash more stock towards the end if needed.
• Meanwhile, in a large bowl, mix the mustard and vinegar. Whisk in 1½ tbsp of olive oil to make a dressing. Season. Drain and slice the mozzarella. Thinly shred the lettuce.
• After 15 mins, mix three-quarters of the Italian cheese into the rice. Add more stock (or boiled water) if needed. Lay the mozzarella over the top. Bake for approx. 10-15 mins more, until the mozzarella is golden and the rice just tender.
• When the risotto is ready, toss the lettuce and pumpkin seeds with the dressing. Serve the risotto, scattered with the remaining Italian cheese and a few basil leaves, with salad on the side.

BAKED TOMATO, MOZZARELLA & BASIL RISOTTO

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
• Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.

RISOTTO WITH SUN-DRIED TOMATOES AND MOZZARELLA

Steps:

• In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
• In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
• Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
• Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.

RISOTTO WITH TOMATOES, OLIVES, SMOKED MOZZARELLA

Steps:

• Heat the butter in pressure cooker over medium-high heat. When it begins to foam, add the leeks, herbs, and crushed red pepper and cook, stirring frequently, for 1 minute. Stir in the rice and coat it with the butter. Add the wine and cook over high heat, stirring, until it evaporates, about 1 minute. Add the tomatoes, broth and black olives.
• Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 4 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow any excess steam to escape.
• Boil over medium-high heat, stirring constantly, until the rice is tender but still chewy and the risotto loses most of its soupiness and becomes creamy and thick, 3 to 4 minutes. Turn off the heat and stir in the smoked mozzarella, green olives, parsley, and salt, if needed. Continue to stir just until the mozzarella has softened and the parsley becomes limp, about 30 seconds. Serve in large shallow bowls.

BROCCOLI, TOMATO SAUCE AND SMOKED MOZZARELLA

Steps:

• Boil salted water and cook the pasta for 10 minutes or until aldente. If the florets are big, cut them in half or bite sized pieces. Heat the olive oil and add the garlic and crushed red pepper and tomatoes and cook for 15 minutes or until tomatoes melt and separate from the oil. Meanwhile steam the broccoli florets until tender but cooked through. When the pasta is done, add the mozzarella to the hot sauce, then stir in the penne and broccoli and toss and mix until cheese melts into pasta and ingredients are well mixed. Serve with some grated Parmesan.