Fresh tomato risotto with melting mozzarella and basil

Ingredients

For 1 serving

• Carnaroli rice50 g
• Cherry tomatoes150 g
• Tomato passata100 g
• Light mozzarella150 g
• Parmigiano Reggiano15 g
• Basil5 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose

In season: June – September

Method

1. Bring a small pan of salted water to the boil and keep it on the lowest heat. Wash the cherry tomatoes and quarter them; cube the light mozzarella and leave it to drain in a sieve.
2. Heat the oil in a saucepan over medium heat and cook the cherry tomatoes for 4–5 minutes, until they start to collapse; add the Carnaroli rice and toast for a minute, stirring.
3. Pour in the tomato passata, salt lightly and carry on adding the hot water a ladle at a time, stirring often, for 16–18 minutes, until the rice is al dente and creamy.
4. Take it off the heat, stir in the grated Parmesan and half the torn basil, then fold in the mozzarella and leave covered for 1 minute, until it starts to string.
5. Serve with the remaining basil.