RISOTTO ALLA PIZZAIOLA - cremoso e filante

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and provides a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Provolone can be less expensive while still providing a good melt.

Prepare the broth by adding salt to 1.4 liters of water and heating it on the stove for about 20 minutes with a celery stalk, a carrot, and an onion.

In another pot, heat 3 tablespoons of extra virgin olive oil over medium heat.

Add 1 clove of garlic and sauté until fragrant, being careful not to burn it.

Pour in 400 grams of canned tomato puree and season with salt.

Tear fresh basil leaves and add them to the pot, mixing well.

Add 2 pinches of oregano, ensuring not to add too much as it can overpower the dish, then cover the pot and let it simmer for 10 minutes.

After 10 minutes, turn off the heat for the sauce and set it aside.

In a separate pan, heat the pot over medium-high heat to toast the rice for about 3.5 minutes, stirring occasionally.

Once toasted, pour in 50 ml of white wine and let it evaporate.

Gradually add the hot broth to the rice, stirring frequently and adding more broth as it absorbs, ensuring it does not become too watery or too dry.

After about 15 minutes, taste for salt and adjust if necessary, adding more broth if needed.

Finish by adding a tablespoon of olive oil and 200 grams of fiordilatte cheese, mixing until melted and creamy.

Plate the risotto and sprinkle with parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens