Risotto cremos cu ROȘII cherry și mozzarella – rețeta italiană ușoară și rapidă

#risotto #reteteitaliene #bucatearomate
Risotto cremos cu roșii și mozzarella, un orez pufos, lipicios, aromat cu busuioc proaspăt – o rețetă ușoară și rapidă, inspirată din bucătăria italiană.
Pe lângă pizza și paste, risotto este cu siguranță una dintre cele mai iubite mâncăruri ale Italiei. Ușor de făcut, acest orez cremos cu roșii proaspete adună toată familia în jurul mesei pentru că are superbe arome de vară, e dens și hrănitor. În această postare o să vă arăt pas cu pas cum să îl gătiți perfect cu doar câteva ingrediente simple.
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📝 Rețeta scrisă o găsiți aici ▶ https://bucate-aromate.ro/2024/02/risotto-cremos-cu-rosii-si-mozzarella/
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📌 Ingrediente pentru 4 porții

15 g unt
2 linguri ulei de măsline
3 căței de usturoi
câteva frunze de busuioc
400 g roșii cherry
300 g orez (Carnaroli/Arborio/Risotto)
800 ml supă de legume sau de pui (sau apă)
200 g mozzarella
sare și piper
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🔪 Preparare

Într-o tigaie puneți să se încălzească untul și uleiul de măsline. Căliți pentru câteva secunde usturoiul trecut prin presă.
Tăiați roșiile cherry jumătăti și le puneți în tigaie împreună cu o crenguță de busuioc. Prăjiți până când roșiile se înmoaie puțin.
Adăugați orezul și condimentați cu sare și piper. Amestecați 30 de secunde ca să absoarbă din sucul de roșii și untul din tigaie.
Începeți să adăugați câte un polonic de supă fierbinte pe rând, lăsați orezul să absoarbă lichidul, abia apoi adăugați din nou. Procedați așa până încorporați toată supa și amestecați des.
Gătiți până când boabele de orez se umflă și capătă consistența perfectă (aproximativ 15-20 de minute).
Stingeți focul, presărați mozzarella peste risotto, lăsați-o să se topească încet și serviți imediat cu frunze de busuioc proaspăt.
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Dear ones, welcome! Today we are making tomato and basil risotto, a very creamy rice, that is easy to make and quick, it has a summer taste, because we decorate it with fresh basil leaves. It is amazing! A very light and very tasty dish. The list of ingredients for 4 servings is here,

We also have it in the video description, to make it easier for you, we also have it in the blog post, from where you can print it, if you want. A few words about rice: the rice for risotto is not the same as the one we use for stuffed cabbage rolls.

We need a more special rice, but it can be found in all stores, it is a rice richer in starch, than regular rice. It is called Carnaroli or Arborio rice. To be on the safe side, look for instructions on the box, usually risotto rice comes in this cardboard box,

If it says risotto on the box, it’s perfect. We also need cherry tomatoes or if it’s summer when you watch me, fresh garden tomatoes it’s just fine, 400 g, 3 cloves of garlic, 1 sprig of basil, 1 cube of butter, about 15 g, and 2 tablespoons of olive oil, we use them together,

Because each brings a different flavor. Rice needs liquid to cook, and this liquid is vegetable broth or chicken broth, alternatively, you can use water if you don’t have broth. We use 800 ml of broth, but it would be good to have an extra 50 – 100 ml,

Because the need for liquid also depends on the type of rice. In the end, what gives creaminess and makes this dish absolutely special is mozzarella. I have grated mozzarella here, you can also use fresh mozzarella, which is packaged in a bag with whey or in whey containers. Salt and pepper to taste.

Cut the tomatoes in half or quarters, if they are larger. Heat a pan, add olive oil and butter here to melt and on the side burner I have a small pot with the broth, which I keep warm, because we will add it little by little

And it needs to be hot, we don’t add it cold to the rice. Pass the garlic through a press and sauté it just enough to develop its aroma. Don’t leave it for too long, because garlic burns quickly and the butter changes color.

We put the chopped tomatoes and a sprig of basil in the pan, stirring occasionally. And let them fry until the tomatoes soften a bit. They will continue to cook even after we add the rice, so they shouldn’t be fully cooked. This takes 3-4 minutes.

After the tomatoes have softened, we add the rice. Risotto rice is usually pre-cooked, so it is washed and cooked a little, so it should never be rinsed under a cold water jet. It doesn’t need to be washed, it’s already clean. We add it as it is in the can

And mix it at the beginning, so that the rice absorbs the tomato juice and the melted butter from the pan. We add a little salt and a little pepper from the beginning, to taste. Adjust the amount of salt according to your taste.

Whether it’s your vegetable or chicken broth that you use. The mozzarella we sprinkle at the end is not salty, unless you somehow think of replacing it with Parmesan. And then, since Parmesan is salty, you need to be careful with the amount of salt. We start adding soup little by little,

One ladle at a time and stir after each one. Only after the rice absorbs the soup we poured, can we pour again. This type of rice is cooked like this and not like the one for pilaf, where we add all the liquid at once. So our rice should be sticky every time,

Before pouring another ladle of soup. The disadvantage, let’s say, with risotto is that you can’t really leave it unattended. You have to stay, stir continuously and pour soup little by little. It compensates for this small drawback with its charm, it’s very creamy, very fluffy and delicious.

We stir and pour soup until the rice reaches the perfect consistency, it swells. You can taste it a little. Anyway, the risotto rice should remain slightly al dente, so it shouldn’t be boiled very, very well until it softens, but we should be able to feel it slightly inside, but not unpleasantly.

It should be slightly crispy. Cooking should take between 15 and 20 minutes. It also depends on the type of rice used, it also depends on how processed it was before, how pre-cooked it was. But it’s good to take a spoonful and taste it to see how the rice grains look.

Anyway, along the way, after you have already passed half of the quantity of poured soup in the pot, you will feel in your hand that the rice becomes heavier and heavier and it shows even in the pot that it increases in volume. Towards the end, we can remove the basil sprig,

Which has already done its duty and flavored our rice. As I was saying, at some point, the rice needs to be tasted, to see if it is cooked enough or leave it a little longer. On this occasion, also check if anything else is needed, salt or pepper. I just added a little pepper.

And when the rice is well swollen enough and well cooked, I kept a ladle of broth for the final touch. And now it’s time to add grated mozzarella. You can replace mozzarella with parmesan, but mozzarella melts more beautifully, it’s creamier. And once added, it’s like magic happening in the pot.

Our rice practically transforms into a dense, aromatic and delicious cream. I added the last drop of broth to relax the rice a little, at the end. And the risotto is ready to be served. It is served hot, immediately after cooking. I hope you have a pot of fresh basil

On the windowsill, use a few leaves to garnish this wonderful risotto with tomatoes and mozzarella. Dear ones, I wish you a good appetite! Tell me how the risotto turned out and if you liked it. Hugs until next time! Take care!