Risotto Caprese

• Pour in a third of the stock and allow to slowly incorporate, stirring regularly (see Tip).
• Repeat with another third of the stock.
• Meanwhile, dice the tomato and set aside.

Tip: if preferred, substitute a third of the stock for white wine.

• Stir the tomato into the risotto, then pour in the rest of the stock and allow to incorporate, stirring continuously.
• The risotto is done when the rice is soft but still al dente. This should take around 20 - 25 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.
• Meanwhile, roughly chop the basil.

• When the risotto is almost done, tear the spinach directly into the pot and mix well, allowing it to wilt and reduce.
• In the meantime, deseed and finely chop the red chili pepper.*
• Tear the mozzarella into smaller pieces.

*Take care, this ingredient is spicy! Use as preferred.

• When the risotto is done, take the pan off the heat.
• Stir in the Sicilian herbs, along with half each of the basil and Grana Padano.
• Season to taste with salt and pepper, then cover with the lid and allow to stand for 2 minutes.