Tomato and Mozzarella Risotto

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.
4. This recipe is gluten free (GF) – please read ingredient labels to ensure all your ingredients are gluten free.