Parmesan Caprese Risotto

Back again with another risotto recipe...

But! This is no ordinary risotto recipe, rather a fun, everyday take on an Italian classic. 

The beloved Caprese salad is a world wide staple. It’s simplicity lies in a trio power flavour combination that can only be enhanced with a touch of extra virgin olive oil and a sprinkling of sea salt. 

Playing on the three main components in a Caprese salad - tomato, basil and mozzarella - I share with you my Parmesan Caprese risotto. If you are big on cheese, then please feel free to add the mozzarella in as well. 

This dish is perfect for a summer meal that brings friends and family together. It’s comforting but at the same time being fresh and light. 

Parmesan Caprese Risotto 

Ingredients

• 300 grams arborio rice 

• 1 medium onion, diced

• 1 garlic clove, diced

• 1 tbsp butter 

• 1 tbsp olive oil

• 1.7 L vegetable stock or water

• 3 vine ripen tomatoes, roughly chopped

• 3 sprigs each of thyme, rosemary and sage

• 70grams freshly grated parmesan, plus extra for serving

• Basil for serving 

Method

In a large pot and on high heat, place the onion with butter and oil. Cook until translucent. Add 1 teaspoon of salt, herbs and rice. Cook this for a further 2-3 minutes or rice begins the change from a solid white to more translucent. 

Add 1 cup of hot stock, stirring the rice until fully absorbed at which point you add another cup. Repeat process until you have about 500mL of stock to go and scatter the tomatoes in. Continue with the absorption of the stock. Taste for salt and a bite in the rice (al-dente). Once the rice is al-dente, add parmesan. Cook for a further minute or until it begins to thicken. Serve hot with basil, and extra parmesan.