Caprese Risotto Recipe

Cooking Directions

1. 1

   Prepare the Broth

   In a saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm on low heat.

2. 2

   Sauté the Aromatics

   In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet and stir well to coat with the oil. Cook for about 2 minutes until the rice is lightly toasted.

4. 4

   Add Broth Gradually

   Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

5. 5

   Finish the Risotto

   Once the rice is cooked, remove the skillet from heat. Stir in the diced fior di latte, chopped basil, aurelius balsamic vinegar, salt, and black pepper to taste.

6. 6

   Serve

   Serve the risotto warm, garnished with additional basil leaves and a drizzle of balsamic vinegar if desired.