This caprese risotto has all the fresh and delicious flavors of a caprese salad. Creamy arborio rice simmered with chicken broth, butter, parmesan cheese and topped with sweet cherry tomatoes, creamy mozzarella, ribbons of fresh basil and a drizzle of balsamic reduction.
Caprese risotto is perfect as a first course or side dish. This rich and creamy Italian dish may taste gourmet, but it so easy to make! Serve it with grilled steak, salmon, chicken or scallops.
Looking for other Italian inspired dishes, then try my Easy Sourdough Garlic Bread and Fried Mozzarella Balls.
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Why You'll Love This Recipe
- Caprese salad- This creamy risotto is topped with fresh tomatoes, basil and mozzarella. These ingredients go perfect together and really add so much freshness to this dish.
- Easy to make- Arborio rice slowly cooked in broth, onions and garlic, then finished with butter and parmesan cheese. It's impossible to mess this recipe up.
- Creamy and velvety- This risotto recipe yields the most luxurious texture. The rice is finished with butter and parmesan cheese which makes it rich and creamy.
- Comfort food- Risotto is the perfect dish for cozy evenings or whenever you're craving rich and comforting foods.
What is Risotto
Risotto is a classic Italian dish which is known for its rich and creamy texture. It's made with a short-grain rice, also known as Arborio rice. It starts off by sautéing aromatics such as onions, garlic or fresh thyme. Then, gradually adding in broth and continuously stirring until it reaches a creamy consistency.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Arborio rice- Arborio is an Italian short-grain rice, specifically used when making risotto. You can find it in most supermarkets. Do not substitute regular rice.
- Broth- I used chicken broth but you can also substitute for vegetable stock if you want to make this dish completely vegetarian.
- Aromatics- I use yellow onions and garlic, in which I sauté before I add the rice.
- Parmesan cheese- If possible, use Parmigiano-Reggiano. Hand-grate your cheese and try to avoid using pre-shredded cheese which doesn't melt as smoothly.
- Mozzarella balls- Also known as bocconcini, you can find these little cheese balls at almost all grocery stores. I bought mine from Trader Joe's.
- White wine- I used a dry white wine. It doesn't need to be expensive, but one that you would drink. Sauvignon blanc or Chardonnay are both acceptable.
- Tomatoes- Use cherry tomatoes for their sweet flavor. I picked up some beautiful heirlooms and sliced them in half.
- Basil- Use fresh basil leaves and slice them in thin ribbons or chiffonade.
- Balsamic- I made a simple balsamic reduction, but you can also use store-bought. Find simple recipe inside notes section on the recipe card.
Step By Step Instructions
STEP 1: Heat the broth. Add the stock to a medium saucepan and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low. Keep the broth warm throughout the entire cooking process.
STEP 2: Sauté the aromatics. In a large skillet, heat olive oil over medium heat. Once the oil is hot, add the onions. Cook until translucent, about 5 minutes. Then, mix in the garlic. Cook just until fragrant, about 1 minute.
STEP 3: Add the rice. Add the rice and stir until fully coated with oil, and onion and garlic mixture. Let the rice toast for 2 minutes until aromatic.
STEP 4: Add the wine. Stir in the white wine and cook until evaporated.
STEP 5: Cook the risotto. Turn heat to low. Then, add 1 cup of warm stock to the rice mixture and stir frequently until the stock is completely absorbed by the rice. Continue to add stock, ½ cup at a time, stirring until fully absorbed.
Cook the risotto for 20-25 minutes until the rice becomes tender, but still al dente.
STEP 6: Finish the risotto. Once you have your desired consistency, remove the risotto from the heat. Immediately add the butter and parmesan cheese. Mix until combined and season with salt.
STEP 7: Top the risotto. Spoon the risotto into a large bowl. Then, top with cherry tomatoes, mozzarella and fresh basil. Drizzle with balsamic glaze.
Expert Tips
Never wash your rice beforehand. I know this is common practice when making other rice dishes, but not for risotto. Rinsing the rice will remove the starch which is what helps give the risotto its creamy texture.
Use warm broth. This will not only allow the rice to cook faster, but also more evenly. Once you bring your broth to a boil, cover and keep it warm until you're ready to use.
Low and slow. Cook your risotto on a low, simmering heat and gradually add ½ cup of broth at a time. Before you add more stock, make sure the rice has fully absorbed the previous amount before adding more.
Stir the rice frequently and do not leave the rice unattended. You do not need to hover over the pan, but make sure to check the rice every 1-2 minutes to prevent it from drying out and sticking to the pan.
FAQ
Always cook the risotto on low heat and slowly add the stock ½ cup at a time. Wait until the rice absorbs all the stock before adding more. Stir frequently to help release the starches inside the rice which will give the risotto its creamy texture.
The salad is named after the island of Capri, where it is believed to have originated. This salad traditionally consists of fresh mozzarella, tomatoes and fresh basil with olive oil and balsamic vinegar.
The best way to tell if the risotto is done is by tasting it. The rice should be soft and tender, but not mushy. It should have a little bit of bite to it and a nice chew.
Storing and Reheating
Store any leftover caprese risotto inside an airtight container. Refrigerate for up to 4 days.
Reheating
First, remove the caprese salad from the risotto. Then, place the risotto inside the microwave. Heat until completely warmed through.
Alternatively, you can place the risotto inside a pan and heat over the stove. Add some broth to help loosen up the rice.
Other Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
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📖 Recipe
Caprese Risotto
Ingredients
- 2 tablespoon Olive oil
- 1 Small onion finely chopped
- 2 cloves Fresh garlic minced
- 1 ½ cups Arborio rice
- ½ cup White wine
- 6 cups Low sodium chicken broth
- 2 tablespoon Unsalted butter
- ½ cup Parmesan cheese finely grated
- 1 cup Cherry tomatoes cut in half
- 8 oz Mini mozzarella balls
- ¼ cup Fresh basil thinly sliced
- Balsamic glaze for drizzling
- Kosher salt to taste
Instructions
- Heat the broth. Add the stock to a medium saucepan and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low. Keep the broth warm throughout the entire cooking process.
- Sauté the aromatics. In a large skillet, heat olive oil over medium heat. Once the oil is hot, add the onions. Cook until translucent, about 5 minutes. Then, mix in the garlic. Cook just until fragrant, about 1 minute.
- Add the rice. Add the rice and stir until fully coated with oil, and onion and garlic mixture. Let the rice toast for 2 minutes until aromatic.
- Add the wine. Stir in the white wine and cook until evaporated.
- Cook the risotto. Turn heat to low. Then, add 1 cup of warm stock to the rice mixture and stir frequently until the stock is completely absorbed by the rice. Continue to add stock, ½ cup at a time, stirring until fully absorbed. Cook the risotto for 20-25 minutes until the rice becomes tender, but still al dente.
- Finish the risotto. Once you have your desired consistency, remove the risotto from the heat. Immediately add the butter and parmesan cheese. Mix until combined and season with salt.
- Top the risotto. Spoon the risotto into a large bowl. Then, top with cherry tomatoes, mozzarella and fresh basil. Drizzle with balsamic glaze.
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