Cherry Tomato Risotto with Mozzarella and Bratwurst
I LOVE LOVE LOVE risotto. And I love it creamy, so creamy that it feels like it melts in my mouth - with lots of veggies, with meat, with fish; you can go practically every which way.
I was planning to make a simple cherry tomato and mozzarella risotto but then I saw the bratwurst in my fridge and thought why not, so I tossed it in. And you know what? It works. But it works fine without it too, so if you’re vegetarian skip the bratwurst, replace the chicken stock with veggie stock, and you’re good to go.
Ingredients:
250g cherry tomatoes or small Roma tomatoes, halved
1 medium-sized yellow onion, finely chopped
1 clove garlic, minced
1 bratwurst (optional), chopped in small squares
125g mozzarella, chopped
100g arborio rice
10 basil leaves
1L chicken bouillon
15g gratedparmesan cheese
15g butter
Olive oil
Instructions:
1. In a large skillet, heat some olive oil and add the onion. Fruit for a few minutes until slightly glazed.
2. Add the bratwurst and sauté for a few more minutes, until browned.
3. Add the tomatoes and garlic and mix well. Stir for a couple of minutes, then add the arborio rice. Make sure the rice is fully coated with oil. Stir for a few more minutes.
4. Add the chicken bouillon, one soup ladle at a time. Every time the liquid has been taken up by the rice (and only then), add another ladle - this is how your risotto gets nice and gooey.
5. I end up using about 90% of the bouillon - depending on how soft or ‘al dente’ you want the rice to be, you may use a little more, or a little less. The best way to tell is to taste your food (there’s really no good way to cook without doing that). It’s up to you to decide when it’s done.
6. When your rice is at the consistency you like it, stir through most of the parmesan and the butter (you’ll want to retain a little parmesan for when you serve). Then, add the , then add the chopped mozzarella.
7. Divide over two plates and top with the remaining parmesan. Serve hot.
I was planning to make a simple cherry tomato and mozzarella risotto but then I saw the bratwurst in my fridge and thought why not, so I tossed it in. And you know what? It works. But it works fine without it too, so if you’re vegetarian skip the bratwurst, replace the chicken stock with veggie stock, and you’re good to go.
Ingredients:
250g cherry tomatoes or small Roma tomatoes, halved
1 medium-sized yellow onion, finely chopped
1 clove garlic, minced
1 bratwurst (optional), chopped in small squares
125g mozzarella, chopped
100g arborio rice
10 basil leaves
1L chicken bouillon
15g gratedparmesan cheese
15g butter
Olive oil
Instructions:
1. In a large skillet, heat some olive oil and add the onion. Fruit for a few minutes until slightly glazed.
2. Add the bratwurst and sauté for a few more minutes, until browned.
3. Add the tomatoes and garlic and mix well. Stir for a couple of minutes, then add the arborio rice. Make sure the rice is fully coated with oil. Stir for a few more minutes.
4. Add the chicken bouillon, one soup ladle at a time. Every time the liquid has been taken up by the rice (and only then), add another ladle - this is how your risotto gets nice and gooey.
5. I end up using about 90% of the bouillon - depending on how soft or ‘al dente’ you want the rice to be, you may use a little more, or a little less. The best way to tell is to taste your food (there’s really no good way to cook without doing that). It’s up to you to decide when it’s done.
6. When your rice is at the consistency you like it, stir through most of the parmesan and the butter (you’ll want to retain a little parmesan for when you serve). Then, add the , then add the chopped mozzarella.
7. Divide over two plates and top with the remaining parmesan. Serve hot.
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