Tomato and Mozzarella Risotto

My family and I think risottos are great fun as you can vary the ingredients every time you cook them. In this tasty risotto, stirring in soft buffalo mozzarella creates a lovely creamy contrast to the bold flavours and textures of the sundried and fresh tomatoes. And of course, my homemade chicken stock recipe adds a real depth of flavour as well as nourishment. Serves 5 as a main course or 8-10 as a starter.

This recipe is suitable for Thermomix TM5 and TM31.

ACTIVE TIME 15 MINUTES

TOTAL TIME 30 MINUTES

SERVES 5 MAINS

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Ingredients

  • 30 g parmesan cheese, cut in 2 pieces
  • 4 garlic cloves, peeled
  • 80 g onion, peeled, quartered
  • 40 g olive oil
  • 100 g sundried tomatoes (drained if they were in oil), roughly chopped
  • 200 g white wine
  • 400 g Arborio risotto rice
  • 300 g cherry tomatoes, cut in half
  • 750 g homemade chicken stock – see tips
  • ¾ tsp fine sea salt or pink Himalayan salt
  • freshly ground black pepper, approx. ¼ tsp or to taste
  • 20 g fresh basil
  • 200 g buffalo mozzarella cheese, roughly torn in 3-4 cm pieces

Method

  1. Grate parmesan 10 sec/speed 10, transfer to a small bowl and set aside.
  2. Chop garlic, onion, olive oil and 40 g of the sundried tomatoes 7 sec/speed 5.
  3. Scrape down sides of TM bowl with spatula, then sauté 5 min/120°C/speed 1.
  4. Add wine followed by rice then cook 2 min/100°C/speed spoon/reverse.
  5. Add remaining 60 g sundried tomatoes, cherry tomatoes, chicken stock, salt and pepper then cook 15 min/100°C/speed spoon/reverse.
  6. Set a small plate on TM lid and weigh basil onto it, then set a few of the smallest leaves aside for garnish. Tear basil on plate into small pieces and add to TM bowl with reserved grated parmesan and 80 g of the mozzarella. Serve immediately and garnish with remaining mozzarella and basil leaves.

Janie’s Tips

  1. For a cherry tomato and roasted red pepper risotto with mozarrella, replace sundried tomatoes with 200 g roasted red peppers (drained weight), blackened skin removed if homemade, cut in bite-size pieces.
  2. I use homemade chicken stock in this risotto to add extra nourishment as well as flavour – it can be made in as little as half an hour.
  3. For a vegetarian risotto, use vegetable stock instead of chicken stock.
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