Risotto Caprese
with mozzarella, chili pepper & spinach- Ei
- Melk (inclusief lactose)
- Zwaveldioxide en sulfiet
- Selderij
- May contain traces of allergens
A perfect risotto takes time and patience. To ensure it goes smoothly, make sure to keep the stock hot on low heat!
Ingredients
½ piece
Onion
1.5 piece
Tomato
75 g
Risotto rice
¼ piece
Red chili pepper
2.5 g
Fresh basil
(Contains: Selderij, May contain traces of allergens)
⅓ sachet(s)
Sicilian-style herb mix
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
½ bulb(s)
Mozzarella
(Contains: Melk (inclusief lactose))
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
100 g
Spinach
Not included in your delivery
½ tablespoon
Olive oil
250 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Chop the onion. Heat a drizzle of olive oil in a pot or saucepan over medium-low heat and fry the onion for 2 minutes.
In the meantime, dice the tomato into 1cm chunks and set aside. Add the risotto rice to the onion and fry for 1 minute, stirring continuously.
Pour in a third of the stock and allow to slowly incorporate, stirring regularly (see Tip). Repeat with another third of the stock. In the meantime, deseed and finely chop the red chili pepper*.
Tip: if preferred, substitute a third of the stock for white wine.
*Take care, this ingredient is spicy! Use as preferred.
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 (see Tip). When the risotto is almost done, tear the spinach directly into the pot and mix well, allowing it to wilt and reduce.
Tip: you may need more or less liquid depending on the size of your pan. Taste and then add the stock or water accordingly.
Roughly chop the basil. When the risotto is finished, take the pan off the heat and 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.
Tear the mozzarella into smaller pieces. Serve the risotto on plates and top with the mozzarella. Garnish with the rest of the Grana Padano and basil, along with some red chili pepper as preferred. Drizzle with the crema di balsamico to finish.
