LOCAL CHEF RYAN BROKENBROW'S RECIPE
Tomato, Mozzarella & Basil Risotto
A simple and delicious meal, without spending too long in the kitchen. A classic risotto made using tinned tomatoes. Tinned tomatoes give the base of this risotto a sweet, rich base. Topped with creamy mozzarella and fresh basil leaves.
Ingredients
- 340g x Risotto Rice
- 1 x 400g Chopped Tinned Tomatoes
- 1L x Vegetable Stock
- 150ml x White Wine
- 1 x Onion
- 2 x Garlic Cloves
- 1 x Mozzarella Ball
- ½ bunch x Basil
- Seasoning
- Olive Oil
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Start by heating a large saucepan on a medium heat.
Add a drizzle of olive oil to the saucepan and continue to heat.
Chop the onion and garlic, then add them to the pan and fry for 3-4 minutes.
You want it to soften but not colour.
Add the risotto rice to the pan and cook for a further, 2-3 minutes.
This adds so much flavour to the rice!
Add the white wine and simmer until all of the wine is absorbed.
Once absorbed, add your tin of chopped tomatoes to the pan.
Now begin to add the vegetable stock. You want to do this gradually in about 4-5 stages then stirring each time.
By mixing you are agitating the gluten creating a creamier texture.
Cook the rice for about 15 minutes or until the rice is fully cooked.
Season and serve your delicious risotto with torn mozzarella and basil leaves on top!
