You can make the recipe [HERE](https://dobbernationloves.com/food-drink/tomato-and-mozzarella-caprese-risotto-recipe/). Ingredients • 3 tbsp Olive Oil • 1 tbsp Tomato Paste • 1 tsp Minced Garlic • 2 pints Cherry or Grape Tomatoes halved • 1/2 tsp Red Pepper Flakes • 2 sprigs Thyme • Kosher Salt + Black Pepper • 2 tbsp Butter • 1 cup Risotto Rice • 1 Shallot minced • 1/4 cup Dry Sherry • 4 cups Boiling Water • 1/2 cup Fresh Basil chopped • 1 cup Parmesan Cheese grated • 1 cup Bocconcini Cheese halved Instructions 1 Heat oven to 450 F with a rack in the middle position. In a 9×13 inch baking pan, mix the oil and tomato paste. Add the tomatoes, garlic, pepper flakes, thyme and 1/2 tsp salt. 2 Roast until the tomatoes have softened and begin to char, 35-40 minutes, stirring once halfway through. Remove and discard the thyme, set the tomatoes aside. 3 In a large skillet over medium-high melt the butter. Add the shallots and stir for 2-3 minutes until tender. 4 Add the risotto rice and 1/2 tsp salt, then cook, stirring constantly, until the rice grains are translucent at the edges, 2-3 minutes. Add the sherry and cook, stirring until evaporated. 5 Add 2.5 cups of boiling water and bring to a boil, then reduce to medium and cook, stirring often until the grains are almost tender but still firm at the centre, 8-10 minutes. 6 Add 1 cup of the remaining boiling water and cook, stirring often and briskly, until the rice is al dente, 5-7 minutes. The risotto should be loose but not soupy. 7 Off heat, stir in the tomatoes with juice, basil and parmesan cheese. Taste and season with salt and pepper. 8 Serve immediately topped with bocconcini cheese.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/tomato-and-mozzarella-caprese-risotto-recipe/).
Ingredients
• 3 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 1 tsp Minced Garlic
• 2 pints Cherry or Grape Tomatoes halved
• 1/2 tsp Red Pepper Flakes
• 2 sprigs Thyme
• Kosher Salt + Black Pepper
• 2 tbsp Butter
• 1 cup Risotto Rice
• 1 Shallot minced
• 1/4 cup Dry Sherry
• 4 cups Boiling Water
• 1/2 cup Fresh Basil chopped
• 1 cup Parmesan Cheese grated
• 1 cup Bocconcini Cheese halved
Instructions
1 Heat oven to 450 F with a rack in the middle position. In a 9×13 inch baking pan, mix the oil and tomato paste. Add the tomatoes, garlic, pepper flakes, thyme and 1/2 tsp salt.
2 Roast until the tomatoes have softened and begin to char, 35-40 minutes, stirring once halfway through. Remove and discard the thyme, set the tomatoes aside.
3 In a large skillet over medium-high melt the butter. Add the shallots and stir for 2-3 minutes until tender.
4 Add the risotto rice and 1/2 tsp salt, then cook, stirring constantly, until the rice grains are translucent at the edges, 2-3 minutes. Add the sherry and cook, stirring until evaporated.
5 Add 2.5 cups of boiling water and bring to a boil, then reduce to medium and cook, stirring often until the grains are almost tender but still firm at the centre, 8-10 minutes.
6 Add 1 cup of the remaining boiling water and cook, stirring often and briskly, until the rice is al dente, 5-7 minutes. The risotto should be loose but not soupy.
7 Off heat, stir in the tomatoes with juice, basil and parmesan cheese. Taste and season with salt and pepper.
8 Serve immediately topped with bocconcini cheese.