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.
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Pair this robust risotto with one of Veneto’s famous Cabernets from Riviera del Brenta DOC—a designation-of-origin region.

Did you know?

The broad lower plains of the Veneto region have been home to high-quality rice cultivation for centuries, and the area hosts Italy’s most famous rice and risotto festival: Fiera del Riso di Isola della Scala. Originally a symbol of wealth and abundance, the rice used for risotto is known to be a staple across Italy. Vialone nano rice is one of the finest among risotto rices and is grown in the Veneto region.

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