LATEST NEWS

Try this Basil, Slow Roast Tomato & Mozzarella Risotto recipe from Adrian Collischon. This risotto recipe has bags of flavour and can be ready in half an hour. The Slow Roast Tomato and Mozzarella make a delicious combination - both fresh and creamy. This recipe serves 4 people and is the perfect treat at the weekend.

INGREDIENTS

Spanish Onion 13.5g

Extra Virgin Olive Oil 1.5 ml

Aborio Risotto Rice 107g

White Wine 30ml

Vegetable Boullion Paste 1.35g

Bella Lodi Hard Cheese 54g

Black cracked pepper 0.65g

Maldon Sea Salt 0.65g

Sunblush Tomato Oil 20g

Fresh Basil 5.35g

Fresh Mozzarella 125g

M E T H O D

1. Finely dice the onion and sweat in the oil till translucent, add the rice and sweat for a further 2 minutes

2. Add the wine then the vegetable bouillion and cook for a couple more minutes on a gentle simmer

3. As the rice cooks slowly add hot water a little at a time till rice is tender but with a slight crunch (al dente)

4. Once rice is cooked remove from the heat & stir in the parmesan

5. Roughly chop the tomato and half of the basil and stir through the risotto, season to taste with salt and pepper & spoon into your bowl

6. Tear the mozzarella and put 1/4 of a ball on top of the risotto and garnish with a couple of fresh basil leaves

7. Serve immediately