Fresh tomato and basil risotto with mozzarella

Ingredients

For 1 serving

• Carnaroli rice70 g
• Tomatoes250 g
• Mozzarella70 g
• Onion30 g
• Vegetable broth400 ml
• Extra virgin olive oil8 g
• Basilto taste
• Saltto taste

Contains: lactose, celery,

In season: June – September

Method

1. Heat the vegetable stock and keep it hot; also bring a small pan of water to the boil. Meanwhile peel and finely chop the onion and dice the mozzarella, leaving it to drain in a sieve.
2. Score a cross in the base of the tomatoes, plunge them into the boiling water for 30 seconds, until the skin lifts, cool them in cold water, peel, deseed and chop them.
3. In a saucepan heat the oil over a medium-low heat and sweat the onion for 3 minutes, until translucent; add the rice and toast it for 2 minutes, stirring, until glossy, then add the tomatoes and let them cook for 2 minutes.
4. Cook for 17 minutes over a medium heat, adding the stock one ladleful at a time as the previous one is absorbed and stirring often, until the rice is al dente; season with salt.
5. Turn off the heat, add a few torn basil leaves and stir vigorously; serve with the diced mozzarella on top, which will melt in the heat of the rice.