Tomato risotto

Ingredients

• 300 gRice
• 300 gTomato passata
• 1Onion
• 1 cloveGarlic
• 1 litreVegetable stock
• 200 gMozzarella
• 50 gParmesan
• 1 bunchBasil
• To tasteExtra-virgin olive oil
• To tasteBlack pepper
• To tasteSalt

Instructions

1. 1

   Make tomato sauce

   Peel and chop the garlic. Warm a little olive oil in a frying pan and gently cook the garlic, taking care not to let it burn. Add the tomato passata and the roughly chopped basil leaves; stir and cook uncovered for about 10 minutes, until the passata has reduced. Meanwhile, heat the vegetable stock in a separate saucepan.

2. 2

   Toast the rice

   Finely slice the onion. Heat a little olive oil in a saucepan over a medium heat and cook the onion until translucent. Add the rice and stir continuously until the grains are coated in oil and look pearly.

3. 3

   Cook the risotto

   Add two ladles of vegetable stock to the rice and stir with a wooden spatula. Cook over a medium heat, adding another ladle when the liquid has reduced. After 10 minutes, stir in the tomato sauce and continue cooking, adding stock regularly. After a further 10 minutes, taste the rice; if it is not cooked enough, add more stock and continue cooking.

4. 4

   Finish and serve

   When the rice is cooked, turn off the heat. Cut the mozzarella into pieces, add it to the risotto and stir well until melted. Spoon into serving plates and top with grated Parmesan.

What is tomato risotto?

Risotto is a northern Italian rice dish made by adding warm stock gradually and stirring as the grains cook. This version brings tomato and basil into the cooking, then uses mozzarella for a soft, stretchy finish.

The method separates the tomato sauce from the rice at first, so the passata can reduce while the rice is toasted and started in stock. Stirring the two together later helps the tomato flavour spread through the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2110 calories, 88g protein, 270g carbs, 73g fat.

Most of the carbohydrates come from the 300 g of rice, while mozzarella, Parmesan and olive oil contribute much of the fat; the cheeses also provide most of the protein. For a more balanced plate, serve a smaller helping with a generous side salad or vegetables.

Choose the right rice

Rice: Risotto works best with a short-grain variety such as Arborio or Carnaroli, which releases starch as it cooks. The recipe simply says rice, so use a risotto variety if available.

Stock: Keep the vegetable stock hot in a separate pan so it does not cool the rice each time you add it. Its seasoning will affect the final salt level, so taste before adding extra.

Reduce the tomato sauce

Passata: Simmer the tomato and garlic uncovered for about 10 minutes, as directed, until the sauce has thickened. A less watery sauce folds into the rice without making it soupy.

Basil: Add the roughly chopped leaves to the sauce so their flavour warms through as it reduces. Save a few leaves for serving only if you have some spare.

Stir in stages

Start: Coat the rice in oil and cook it with the onion until the grains look pearly. This brief step helps the grains cook evenly when the stock is added.

Additions: Begin with two ladles of stock, then add more a ladle at a time as the liquid reduces. Stir regularly and keep the heat at medium; the rice should cook steadily rather than boil hard.

Check the texture

Doneness: Start tasting after the tomato sauce has been added for 10 minutes and continue as needed. The grains should be tender but still have a little bite; add more stock if they are not ready.

Finish: Take the pan off the heat before adding the mozzarella. Stir until it melts into the rice, then serve promptly while the texture is creamy.

Serve it simply

Parmesan: Grate it over the risotto just before serving, as the method specifies. Taste first, since both Parmesan and some stocks can be salty.

On the side: A crisp green salad or simply dressed vegetables make a fresh contrast to the rich, cheesy rice. Serve the risotto as soon as it is ready.

Recipe notes & tips

• Use a saucepan with enough room to stir the rice and stock comfortably.
• Warm the stock before adding it so the rice keeps cooking steadily.
• Stir regularly, especially after each addition of stock, to help the rice cook evenly.
• Taste before adding salt because the stock and cheeses may already be well seasoned.
• Cut the mozzarella into small pieces so it melts readily when stirred into the hot rice.

Variations

• Homemade passata: Use a homemade tomato passata when ripe tomatoes are in season.
• Different melting cheese: Replace the mozzarella with burrata, Comté or Gruyère, as suggested in the recipe notes.
• Homemade stock: Simmer vegetables such as carrots, onions, celery and turnips in water for about 15 minutes to make a simple stock.
• Herb finish: Add extra basil at the table for a fresher herbal note.
• Peppery finish: Grind black pepper over each serving just before eating.

Common mistakes to avoid

• Burning the garlic: Cook it gently in the oil and add the passata before it darkens.
• Skipping the reduction: Simmer the passata uncovered for about 10 minutes so excess liquid can evaporate.
• Adding cold stock: Heat it in a separate saucepan before ladling it into the rice.
• Pouring in all the stock at once: Add it gradually as the liquid reduces, as the method directs.
• Overcooking the rice: Begin tasting after the stated 20 minutes of risotto cooking and continue only until tender with a little bite.

How to store

Risotto is best eaten straight away. If needed, cool it and refrigerate in a sealed container for one to two days; reheat thoroughly in a pan with a splash of water or stock, stirring until hot.

Frequently asked questions