The secret to a perfect risotto is always the stock. With this risotto an aromatic vegetable stock is called for. We made a vegetable stock with root vegetables, the complete range of herbs, aromatic flavourings such as forest mushrooms, fresh and dried, and chestnuts and walnuts, plus candied fruit, dried fruit and fresh fruit.
- 1.2 litres vegetable stock
- 400 g San Marzano plum tomatoes, peeled, chopped
- 320 g arborio rice
- 150 g mozzarella, chopped
- 60 ml olive oil
- 60 ml white wine
- 45 g Grana Padano cheese / Pecorino cheese
- 45 g pine nuts
- 4 garlic cloves, chopped
- 15 g basil leaves plus a few for garnish
- 5 g black pepper
- 5 g salt
Fry basil, garlic and tomatoes in two tablespoons of oil over a medium heat until all the water in the tomatoes has evaporated, about 30 minutes. Season with black pepper and salt. Set aside.
Pour two tablespoons of oil into a large saucepan, add the pine nuts, heat until the nuts turn golden brown.
Add the rice, toast gently.
Add the wine, stir and allow to evaporate.
Add a ladle of stock, cook until it is absorbed by the rice.
Repeat this process with two ladles, then add the tomato, basil and garlic sauce.
Resume the stock-rice process until the rice is al dente.
Remove from heat, stir in both cheeses.
Cover, leave to rest for 10 minutes.
Serve with a garnish of cheese and basil leaves.
Grana Padano Cheese
San Marzano Tomato