Risotto Alla Pizzaiola

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Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 650

Ingredients

1 Tbsp extra virgin olive oil
2 tbsp unsalted butter divided
1 shallot peeled and finely chopped
2 garlic cloves peeled and minced
1 tsp dried oregano
1 tsp sea salt
1 tsp freshly ground black pepper
1 Tbsp tomato paste
10.5 ounces Arborio rice rinsed very well
1/4 cup dry white wine
1 ½ cups hot vegetable broth more or less
¾ cup tomato purée or passata
10 grape tomatoes sliced in half lengthwise
¼ cup heavy cream
1 ounce finely grated parmesan cheese
1 large mozzarella ball diced into ½-inch cubes
2 Tbsp chopped fresh basil leaves

Instructions

The best way to approach this recipe is to prep all of your veggies and cheese before you start the dish. You also want to heat up your vegetable broth. Have everything measured out and ready to go so you can focus on cooking the risotto which involves a good amount of stirring and paying attention to the moisture content and texture.
In a very large skillet or Dutch oven over medium heat, warm the olive and 1 tablespoon of the butter. When the butter melts, add the shallot and garlic. Sauté until the aromatics start to turn translucent, approximately 2-1/2 minutes.
Add the oregano, salt, and pepper to the shallots and stir to coat the herbs and spices well with the oil and butter. Cook until fragrant for about 30 seconds.
Stir the tomato paste into the shallots and garlic. Then, add the rice and stir well until the rice is coated evenly with the tomato paste. Cook this for 1 minute so the rice toasts and the tomato paste deepens in flavor.
Deglaze the pan with the white wine until it bubbles and almost evaporates.
Add a ladle of the hot broth to the rice and stir until the liquid is absorbed. Add another ladle of broth and cook until absorbed again. Continue doing this until the rice is cooked to al dente, approximately 15 minutes total. You might not need all of the broth. You are just cooking the rice and don’t want the risotto to be soupy.
Stir in the tomato purée and the fresh tomato halves. Simmer the risotto for another 5 minutes until the rice is creamy and the sauce is thick. If needed, add more broth to loosen the sauce just a little to your liking.
When you have the texture of a silky and creamy risotto, stir in the remaining tablespoon of butter, the cream, and the parmesan cheese.
Taste and season with salt and pepper if needed.
Then, fold in the mozzarella and basil.
Cover the skillet or Dutch oven, turn off the heat, and allow the mozzarella to melt and the risotto to rest for 4 minutes while you prepare your table.
Serve the risotto warm with a side of green veggies or a salad.

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