Dinner Tonight: Roasted Tomato Risotto with Fresh Mozzarella

Name: Dinner Tonight: Roasted Tomato Risotto with Fresh Mozzarella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 113 grams buffalo mozzarella, torn or cut into chunks; 2 Tbsps butter; 4 cloves garlic, roughly chopped; 2 Tbsps olive oil; 454 grams risotto rice; 4 servings Sea salt and freshly ground black pepper; 2 kilograms tomatoes, cut into quarters; 1 liters vegetable stock; 1 large white onion, finely chopped

You can never have too many main course recipes, so give Dinner Tonight: Roasted Tomato Risotto with Fresh Mozzarellan a try. One portion of this dish contains roughly 17g of protein, 20g of fat, and a total of 710 calories. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and vegetarian diet. This recipe is typical of Mediterranean cuisine. A mixture of olive oil, butter, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Preheat the oven to 350 degrees. Toss the tomatoes in a bowl with the garlic and olive oil and spread them out on a baking sheet. Season generously with coarse salt and roast, turning occasionally, until soft, collapsed, and caramelized, about 30 minutes.

Ingredients you will need

Coarse Salt

Olive Oil

Tomato

Garlic

Spread

Equipment you will use

Baking Sheet

Bowl

Oven

Scrape the tomatoes (and all the roasting juices) into a strainer or food mill and push them through into a bowl to make a thick puree. The skins and seeds will remain in the strainer.

Ingredients you will need

Tomato

Seeds

Equipment you will use

Sieve

Bowl

While the tomatoes are roasting, bring the vegetable stock in a medium pot to a simmer. In a large, heavy pot (such as a dutch oven), heat the butter over medium heat until the foam subsides, then add the onion and cook until soft.

Ingredients you will need

Vegetable Stock

Tomato

Butter

Onion

Equipment you will use

Dutch Oven

Add the risotto rice to the onions and stir well to coat the grains in fat. Continue cooking to toast the rice (it will turn partially translucent), then add 1 cup of the vegetable stock and cook until absorbed. Continue adding the stock 1 cup at a time as it's absorbed into the rice.

Ingredients you will need

Stock

Rice

Grains

Onion

Toast

Once all the stock is added, taste a grain; it should be soft and still have some bite left. If necessary, continue adding a little water to finish cooking the rice. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Grains

Stock

Water

Rice

Stir in the roasted tomato puree and cook for a few minutes longer, then remove from the heat and stir in the fresh mozzarella. Cover and allow to sit for a few minutes.

Ingredients you will need

Fresh Mozzarella