Indulge in the creamy, aromatic flavors of Italy with this mouth-watering Margherita Risotto. Perfect for a cozy night in or a special dinner with loved ones, this risotto brings the iconic Margherita pizza to a whole new level, turning it into a gourmet rice dish that’s both comforting and easy to prepare.
Ingredients:
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 4 cups vegetable or chicken stock, kept warm
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella, diced
- 1/2 cup freshly grated Parmesan cheese
- Handful of fresh basil leaves, torn
- Salt and pepper to taste
Instructions:
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the Arborio rice and toast for 2-3 minutes, making sure the grains are well-coated with oil.
- If using, pour in the white wine and stir until it has mostly evaporated.
- Begin adding the warm stock, one ladle at a time, stirring continuously. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is al dente but still creamy.
- Gently fold in the cherry tomatoes and cook for a few minutes until they are just soft.
- Remove the pan from the heat and stir in the diced mozzarella and Parmesan cheese until well combined and cheese is melted.
- Season with salt and pepper to taste.
- Garnish with the torn basil leaves and give a final stir to release the herb’s aroma.
- Serve immediately, with extra Parmesan cheese and a few basil leaves for an authentic Italian touch.
Celebrate the taste of a classic pizza in this dish where every bite brings you the fresh and tangy flavor of tomatoes, the creamy indulgence of mozzarella, and the aromatic kiss of basil. Accompanied by a glass of your favorite white wine, this Margherita Risotto is sure to become a favorite in your risotto repertoire.