RISOTTO WITH TOMATO AND STRACCIATELLA: QUICK AND EASY!

A quick and easy recipe that would make the whole family happy: Italian risotto with tomato and Stracciatella cheese. This dish combines Carnaroli rice and tomato passata with Stracciatella, the iconic fresh pasta filata cheese with cream, originally from Apulia, in Southern Italy. With its smooth and sweet taste, Stracciatella will bring a pleasant hint of freshness to the risotto.

Ingredients for 2 people:

- 160g Carnaroli rice (alternatively, Arborio rice)

- 125g Tomato passata

- 140g Fresh Stracciatella cheese

- 15g Butter

- 20g Grated Parmigiano Reggiano (alternatively, Pecorino Romano)

- Extra-Virgin Oilve Oil to taste

- Vegetable stock cube broth to taste

- Salt to taste

- Black pepper to taste

- Some fresh leaves of basil

Toast the rice in a hot saucepan with a just drizzle of extra-virgin olive oil. When the beans begin to become transparent, add a couple of spoons of boiling broth and let it evaporate almost completely, then add the tomato passata and cook for a couple of minutes, stirring the rice from time to time.

Continue to add hot broth and stir until the rice is cooked. This normally will not take more than 15-18 minutes, but make sure you check the degree of cooking constantly. Towards the end, add some salt and black pepper, as well as a knob of butter, stir gently and remove from heat.

Top with some grated Parmigiano Reggiano or Pecorino Romano and serve in two plates immediately. Garnish each dish with 60-70 grams of drained Stracciatella cheese, a drizzle of extra-virgin olive oil, a bit of black pepper and some fresh leaves of basil… and enjoy! Buon appetito!

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