Risotto Pomodoro alla Veneta
-
6 oz. Galbani® Fresh Mozzarella Marinated Ciliegine, cut into halves
-
1/4 cup Galbani® Grated Parmesan
-
5 cups low-sodium chicken broth
-
2 Tbsp. extra virgin olive oil
-
1 medium onion, finely chopped
-
3 garlic cloves, thinly sliced
-
1 Tbsp. tomato paste
-
2 cups cherry tomatoes
-
1 cup vialone nano or arborio rice
-
1/2 tsp. kosher salt, plus more for seasoning
-
2 Tbsp. unsalted butter
-
1/4 cup basil pesto
-
Fresh basil leaves, for garnish
-
Freshly ground black pepper, to taste
Bring broth to a simmer in a medium saucepan. Keep warm over medium-low heat until ready to use.
Meanwhile, heat 2 Tbsp. olive oil in a large saucepan over medium heat. Add onion and cook, stirring often, until golden and very soft, 8–10 minutes. Add garlic and cook, stirring until softened, about 1 minute.
Add tomato paste to the saucepan and cook, stirring often, until it darkens slightly and begins to stick to the pan, about 2 minutes. Add tomatoes and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
Stir in rice. Season with salt and reduce heat to medium-low. Cook, stirring until some grains are translucent, about 3 minutes.
Ladle 2 cups of broth into the mixture and simmer, stirring frequently, until completely absorbed, 8–10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12–15 minutes.
Add butter, Parmesan, and remaining 1 cup of broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt, if needed. Stir in halved Ciliegine.
Divide risotto among bowls. Drizzle with basil pesto, fresh basil leaves, and freshly ground black pepper to taste. Serve immediately.
Pair this robust risotto with one of Veneto’s famous Cabernets from Riviera del Brenta DOC—a designation-of-origin region.
-
6 oz. Galbani® Fresh Mozzarella Marinated Ciliegine, cut into halves
-
1/4 cup Galbani® Grated Parmesan
-
5 cups low-sodium chicken broth
-
2 Tbsp. extra virgin olive oil
-
1 medium onion, finely chopped
-
3 garlic cloves, thinly sliced
-
1 Tbsp. tomato paste
-
2 cups cherry tomatoes
-
1 cup vialone nano or arborio rice
-
1/2 tsp. kosher salt, plus more for seasoning
-
2 Tbsp. unsalted butter
-
1/4 cup basil pesto
-
Fresh basil leaves, for garnish
-
Freshly ground black pepper, to taste
Bring broth to a simmer in a medium saucepan. Keep warm over medium-low heat until ready to use.
Meanwhile, heat 2 Tbsp. olive oil in a large saucepan over medium heat. Add onion and cook, stirring often, until golden and very soft, 8–10 minutes. Add garlic and cook, stirring until softened, about 1 minute.
Add tomato paste to the saucepan and cook, stirring often, until it darkens slightly and begins to stick to the pan, about 2 minutes. Add tomatoes and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
Stir in rice. Season with salt and reduce heat to medium-low. Cook, stirring until some grains are translucent, about 3 minutes.
Ladle 2 cups of broth into the mixture and simmer, stirring frequently, until completely absorbed, 8–10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12–15 minutes.
Add butter, Parmesan, and remaining 1 cup of broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt, if needed. Stir in halved Ciliegine.
Divide risotto among bowls. Drizzle with basil pesto, fresh basil leaves, and freshly ground black pepper to taste. Serve immediately.
Pair this robust risotto with one of Veneto’s famous Cabernets from Riviera del Brenta DOC—a designation-of-origin region.