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Caprese risotto
🇧🇷Brazil
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150 min(s)
4 servings
Gabriel Branco
@bilbranco- Ingredients
- Recipe
- Carnaroli rice250 g
- Legume broth2 l
- Tomato Passata200 g
- Cherry tomato350 g
- Dried tomato150 g
- Dry white wine100 ml
- Alleged parma100 g
- Fresh mussarela300 g
- Parmesan100 g
- Pesto100 ml
- Balsamic vinegar300 ml
- Roast the vegetables (onion, carrot, celery, leek leaves, garlic) and then fill the saucepan with water and bring to the boil.
- Add herbs such as bay leaves, rosemary and thyme and a little ground black pepper to the broth and allow it to reduce.
- Place the raw tomatoes in the oven at 180° with olive oil, salt, black pepper, garlic cloves, rosemary and thyme.
- Place the balsamic vinegar in a saucepan and let it reduce until it becomes a cream.
- Sauté the onion and rice, then add the cherry and sun-dried tomatoes. Add the dry white wine and let it reduce.
- Add the tomato passata and gradually add the broth until the rice is cooked. Add salt and black pepper.
- Turn off the heat, add olive oil and grated Parmesan.
- Serve the risotto with raw tomatoes, slice of Parma ham, fresh mozzarella, balsamic reduction and pesto.
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