Caprese Risotto Recipe
Heirloom tomatoes, fresh mozzarella, basil, olive oil, and balsamic.
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Ingredients
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Base / Risotto
Caprese Toppings & Finish
Method
Prep
- 1
Prepare stock and ingredients
Place 5 cups of stock in a saucepan and keep it warm over low heat (do not boil). Cut heirloom tomatoes into 1/2" pieces and place in a bowl; toss with 1/4 tsp salt and set aside. Tear or dice fresh mozzarella and pat gently on paper towel to remove excess moisture. Finely dice the onion, mince the garlic, and chiffonade the basil leaves. Grate the parmesan and zest the lemon if using.
Cook Risotto
- 2
Sweat aromatics
In a wide, heavy-bottomed skillet or saucepan, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat until butter melts and foams. Add the finely diced onion and a pinch of salt; cook, stirring occasionally, until translucent and softened, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.
- 3
Toast rice
Add the 1.5 cups arborio rice to the pan and stir to coat the grains in the fat. Cook, stirring constantly, for 1–2 minutes until edges of the rice look translucent and the center is opaque — this toasts the rice lightly and helps release starch.
- 4
Deglaze
Pour in 1/2 cup dry white wine and stir until mostly absorbed by the rice, scraping any browned bits from the bottom of the pan.
- 5
Add stock gradually
Reduce heat to medium-low. Add 1/2 cup of the warm stock to the rice, stirring frequently until almost all liquid is absorbed. Continue adding warm stock in 1/2-cup increments, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18–22 minutes total. Taste rice after about 16 minutes for doneness — it should be creamy with a slight bite (al dente).
- 6
Finish risotto
When rice is tender with a creamy consistency (you may not need all 5 cups of stock), remove pan from heat. Stir in 1 tablespoon butter and 1/2 cup grated parmesan until melted and integrated. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste. If mixture seems too thick, stir in 1–2 tablespoons warm stock to loosen; risotto should be saucy and spoonable.
Assemble Caprese Finish
- 7
Fold in tomatoes and basil
Allow the finished risotto to cool for 1 minute (hot but not searing). Gently fold in the prepared heirloom tomatoes (reserve a few pieces for garnish) and the chiffonaded basil, distributing them without overmixing so tomatoes retain some texture. The residual heat will warm the tomatoes but not cook them fully.
- 8
Add mozzarella and season
Fold in the torn fresh mozzarella so it softens and becomes slightly melty into the risotto. Drizzle 1 tablespoon extra-virgin olive oil and add the 1/2 teaspoon lemon zest if using. Taste and adjust seasoning with additional salt and pepper as needed.
- 9
Plate and finish
Divide risotto among 4 shallow bowls. Top each serving with reserved tomato pieces, a few small torn basil leaves, and a drizzle of balsamic reduction (or 1 tsp balsamic vinegar per serving). Finish with a light sprinkle of additional grated parmesan if desired and a crack of black pepper.
