Mozzarella di Bufala Campana PDO is often known as “Queen of the Mediterranean cuisine” due to its qualities and fine favor. Enjoy its taste and delicateness with this risotto recipe.
2 ½ cups of carnaroli rice
1/2 golden onion
4 large tomatoes
1/2 glass of white wine
6 scoops of vegetable broth
Colline salernitane PDO extra virgin olive oil
1 mozzarella di bufala campana PDO
Parmigiano Reggiano PDO
Prepare the tomatoes, cutting cross marks into the peel, dip them into the boiling broth for a few minutes. Drain and let them cool. Store the tomato broth. Peel the tomatoes and dip the skins in the hot broth, to add flavor to it. Separately, in a deep pot, heat 4 tablespoons of Colline salernitane PDO extra virgin olive oil, add the finely chopped onion and the rice to toast them for about 5 minutes. Add the white wine, the tomatoes already cut into small pieces and then a scoop of hot vegetable broth. Season well with salt and pepper and continue adding the tomato broth until the rice is cooked. Stir off the fire with Colline salernitane PDO extra virgin olive oil and a few tablespoons of Parmigiano Reggiano PDO cheese. Add a few leaves of fresh basil and finally the chopped mozzarella di bufala campana PDO.
Photo credit: © Reneè Kemps