Basil Mozzarella Tomato Risotto



This Basil Mozzarella Tomato Risotto is an Italian rice dish which is made with short-grain rice, broth and Parmesan cheese.   It is flavored with fresh basil and tomatoes and topped with mozzarella and fresh parsley.

A perfect risotto begins with the rice.  Arborio rice is commonly used,  but other short-grain rice such as Carnaroli, Vialone Nano and Originario works just as well.  Try to use homemade stock when available if not canned broth will be fine. Always make sure you stir the risotto constantly while adding the broth one cup at a time until the dish is creamy and rich in texture.  Finish the dish with fresh imported Parmigiano-Reggiano cheese or fresh Pecorino Romano.

This Basil Mozzarella Tomato Risotto will take a little time to make but it‘s well worth the effort. Make sure you serve this dish immediately in order to maintain its best flavor and texture.  I love risotto.


  • 3 Tbls of extra virgin olive oil
  • 1 Tbls of butter
  • 2 shallots, chopped
  • 2 cloves of garlic, finely chopped
  • 1 cup of Arborio rice
  • 1 cup of white wine
  • 2 cups of Roma tomatoes, chopped
  • 1/4 cup of fresh basil, chopped
  • 5 cups of chicken or vegetable broth
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 1 cup of fresh grated Parmesan cheese
  • 2 oz, fresh mozzarella cheese
  • 1/4 cup of fresh flat leaf Italian parsley


  • Place the 5 cups of broth in a medium saucepan and heat to a simmer.
  • Meanwhile, in a large pot, saute the shallots and garlic in the olive oil and butter for 2 minutes.
  • Add the rice and stir to coat the rice with the butter oil. Cook for 1 minute.
  • Pour in the wine and stir until the wine is almost absorbed by the rice.
  • Add the tomatoes with juices and the chopped basil.
  • Stir until almost all the juice is absorbed.
  • Add the broth one cup at a time until each cup is absorbed by the rice. Keep stirring all this time.
  • Season with salt and pepper.
  • Remove the risotto from the heat and stir in the Parmesan cheese.
  • Plate the risotto, garnish with parsley and serve with 2 slices of fresh mozzarella on top.

    Serves 4 people.

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