Caprese Risotto

This caprese risotto is made with creamy arborio rice, simmered in chicken broth, butter, parmesan cheese and topped with tomatoes, mozzarella, fresh basil and a drizzle of balsamic reduction.

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STEP 1: In a large skillet, heat olive oil over medium heat. Add the onions and cook until translucent. Then, mix in the garlic. Cook just until fragrant, about 1 minute.

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STEP 2: Add the rice and stir until fully coated with oil, and onion and garlic mixture. Let the rice toast for 2 minutes until aromatic.

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STEP 3: Stir in the white wine and cook until evaporated.

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STEP 4: 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. Cook the risotto for 20-25 minutes until the rice becomes tender, but still al dente.

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STEP 5: Once you have your desired consistency, remove the risotto from the heat. Immediately add the butter and parmesan cheese.

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STEP 6: Combine mozzarella balls, cherry tomatoes and fresh basil. Sprinkle with salt and pepper and drizzle with olive oil (optional).

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STEP 7: Spoon the risotto into a large bowl. Then, top with caprese salad. Drizzle with balsamic glaze.

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CLICK THE BUTTON BELOW FOR THE RECIPE

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Caprese Risotto

THEEPICUREANMOUSE.COM

This caprese risotto is made with creamy arborio rice, simmered in chicken broth, butter, parmesan cheese and topped with tomatoes, mozzarella, fresh basil and a drizzle of balsamic reduction.

THEEPICUREANMOUSE.COM

STEP 1: In a large skillet, heat olive oil over medium heat. Add the onions and cook until translucent. Then, mix in the garlic. Cook just until fragrant, about 1 minute.

THEEPICUREANMOUSE.COM

STEP 2: Add the rice and stir until fully coated with oil, and onion and garlic mixture. Let the rice toast for 2 minutes until aromatic.

THEEPICUREANMOUSE.COM

STEP 3: Stir in the white wine and cook until evaporated.

THEEPICUREANMOUSE.COM

STEP 4: 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. Cook the risotto for 20-25 minutes until the rice becomes tender, but still al dente.

THEEPICUREANMOUSE.COM

STEP 5: Once you have your desired consistency, remove the risotto from the heat. Immediately add the butter and parmesan cheese.

THEEPICUREANMOUSE.COM

STEP 6: Combine mozzarella balls, cherry tomatoes and fresh basil. Sprinkle with salt and pepper and drizzle with olive oil (optional).

THEEPICUREANMOUSE.COM

STEP 7: Spoon the risotto into a large bowl. Then, top with caprese salad. Drizzle with balsamic glaze.

THEEPICUREANMOUSE.COM

CLICK THE BUTTON BELOW FOR THE RECIPE

THEEPICUREANMOUSE.COM