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Risotto alla Caprese
The combination of tomatoes, mozzarella cheese, and oregano gives this dish a very
traditional Italian pasta look and taste.
| 5 cups of broth (Vegetable, Chicken, or Beef) |
2 T. butter |
| 1 T. olive oil |
1/3 c. finely minced onion |
| 2 plum tomatoes, peeled, seeded, and chopped (or 1/2 c. canned, well drained) |
1 1/2 c. Arborio rice |
| 1/2 c. dry white wine |
4 oz. mozzarella cheese, cut into small pieces |
| 1 T. butter |
1 T. fresh oregano |
| 1/4 c. grated Parmesan cheese |
freshly ground black pepper |
- In a saucepan, bring the broth to a steady simmer.
- In a large skillet, melt the butter and oil. Add the onion and tomatoes, and saute
for 1-2 minutes, until the onion wilts.
- Add the rice, and stir for a minute, until all of the grains are well coated. Add the
wine, stirring until it is fully absorbed. Begin adding the broth, 1/2 cup at a time,
stirring frequently and waiting for nearly complete absorbtion before adding more.
- As you add the last half cup of broth, also add the cheeses, butter, and oregano.
Stir vigorously until the cheeses are fully melted and combined with the rice.
- Serve with a pepper mill on the side.
4 main course servings
6 side dish servings
Source: Judith Barrett and Norma Wasserman, Risotto
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