Margherita Risotto

By • March 17, 2010 • 7 Comments



Author Notes: This simple risotto uses all the ingredients found in traditional margherita pizza: tomatoes, basil, and mozzerella cheese. And, just like margherita, the flavors work in perfect unity, not overwhelming or overpowering eachother. Loves Food Loves to Eat

Serves 2-4

  • 3 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup white onion- diced
  • fresh ground black pepper
  • 1/2 teaspoon oregano
  • 2 garlic cloves- minced
  • 1 cup Arborio rice
  • 1 cup chopped tomatoes (fresh or good quality canned)
  • 2 tablespoons chopped fresh basil
  • 1 cup grated mozzerella cheese
  • shredded parmesan and chopped basil for topping
  1. Warm chicken broth in a saucepan, keep on low heat.
  2. Heat oil and butter in a heavy saucepan over medium-high heat- add onions, black pepper to taste, and oregano and and saute until onions are softened. Add garlic, and sautee until softened and fragrant (about 3 minutes).
  3. Add rice and cook, stirring for 2 minutes.
  4. Add tomatoes (and natural amount of juices, but not excess juice if you used canned) and basil- stir in.
  5. Ladle in 1 cup simmering broth and cook, stirring, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next. Continue until rice is tender and creamy, 16 to 18 minutes. (Add water or more broth to simmering saucepan if more liquid is needed).
  6. Stir in mozzerella, and serve topped with parmesan and additional basil!
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Stringio

4 months ago Siobhán Mooney

Made this today. Absolutely delicious! The family loved it and will be looking forward to the next time I make it. Thanks a million for sharing this excellent recipe.

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4 months ago Loves Food Loves to Eat

Glad you liked it!!

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over 4 years ago thirschfeld

I am saving this to my recipe file for this summer when the tomatoes in the garden are ripe. This looks like a great summer recipe.

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over 4 years ago Loves Food Loves to Eat

I used home-canned tomatoes from my parents' garden, which was a good winter substitute, but ripe summer tomatoes would really make it!

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I've been hoarding the last two quarts of tomatoes in my larder, but this looks so good, I might just open a jar.

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over 4 years ago Loves Food Loves to Eat

Thank you for catching that!!! 1 cup- grated! I'll fix that right away! Part of the reason I came up with this recipe was for the BF... thinking "how can I get him to eat another risotto..."

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over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

THIS sounds GREAT! When my husband sees it, I'm sure he'll say something like "why can't you make this, instead of that artichoke concoction of yours??" Don't see mozzarella in ingredients list - how much?