Risotto with Caprese

Risotto with Caprese

Risotto is an Italian dish made with Arborio or Carnaroli rice, which is cooked slowly wit broth until it becomes creamy and tender. Caprese typically refers to a fresh Italian salt made with tomatoes, mozzarella cheese, basil, olive oil, and sometimes balsamic vinegar

If you're looking to combine the flavors of a Caprese salad with risotto, you can create a Caprese-inspired risotto by adding some of the classic Caprese ingredients to a basic risotto recipe. Here's a simple way to do it:

Servings: for 4 to 6 persons

Preparation time: 10 minutes 

Cooking time: 30 minutes 

Difficulty: very easy

Ingredients:

• 1 minced onion 
• 1 minced garlic clove 
• 1 bunch of chopped basil 
• 6 to 12 slices of En Cas de Caprice 
• 50 grams of butter 
• 2 tablespoon grated parmesan 
• 300 grams risotto rice
• 2 tbsp. toasted pine nuts
• 2 tbsp olive oil 
• 1.2 litres of very hot broth 
• 1 glass of dry white wine 
• 8 candied tomatoes 
• sprigs of chervil 
• salt and pepper 

Preparation:

1. In a casserole dish, heat the butter and olive oil, brown the onion and garlic. Stir well, add the rice and cook until the grains of rice are translucent, salt and pepper. 
2. Pour in the white wine, stir until it evaporates, then add a ladleful of broth, wait for the liquid to be absorbed before adding more broth, keep doing this until there is no more broth and rice is creamy and tender. 
3. Add the chopped basil and the grated parmesan, mix and cover. 
4. Just before serving, divide the risotto between the plates, arrange the candied tomatoes cut into pieces and a few fresh leaves of basil and chervil. Arrange 1 or 2 slices of En Cas de Caprice on the risotto. 
5. Sprinkle with toasted pine nuts. Taste. Bon appétit.