Risotto alla Caprese (Caprese-Style Risotto)
By Master Chef Gianluca Deiana Abis
Risotto alla Caprese brings the classic flavors of Italy's famous Caprese salad into a creamy risotto. Combining fresh tomatoes, basil, and creamy fior di latte mozzarella, this dish is a perfect homage to the simplicity and beauty of Italian cuisine.
Ingredients (Serves 4)
For the Risotto:
300g (1 ½ cups) Carnaroli or Vialone Nano rice
1 small onion, finely chopped
2 tbsp extra virgin olive oil
1 tbsp unsalted butter
100ml (⅓ cup) dry white wine
1L (4 cups) hot vegetable stock or light chicken stock
4 ripe tomatoes, peeled, seeded, and diced (or use 200g canned San Marzano tomatoes)
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
For the Mantecatura (Creaming):
50g (⅓ cup) grated Parmigiano Reggiano
100g (3.5 oz) fior di latte mozzarella, diced
A handful of fresh basil leaves, torn
For Garnish:
Fresh basil leaves
A drizzle of extra virgin olive oil
Step-by-Step Instructions
1. Prepare the Tostatura (Toasting the Rice)
Heat the olive oil and butter in a heavy-bottomed pan over medium heat.
Add the finely chopped onion and sauté until soft and translucent (about 3–4 minutes).
Stir in the rice and toast it for 2–3 minutes. The grains should be slightly translucent around the edges, with a nutty aroma.
2. Cook the Tomatoes
In a separate pan, sauté the minced garlic in 1 tbsp olive oil over low heat until fragrant. Add the diced tomatoes and cook until they break down into a sauce (about 5 minutes). Season with a pinch of salt and set aside.
3. Bagnatura (Adding Stock Gradually)
Deglaze the rice pan with white wine, stirring until the wine has evaporated.
Begin adding the hot stock, one ladle at a time, stirring frequently. Wait until each ladle of stock is absorbed before adding the next.
After about 10 minutes of cooking, stir in the tomato sauce. Continue adding stock and stirring until the rice is tender but still al dente (15–18 minutes in total).
4. Mantecatura (Creaming the Risotto)
Remove the risotto from the heat. Stir in the grated Parmigiano Reggiano, diced mozzarella, and torn basil leaves. Mix vigorously until the cheese is fully melted and the risotto is creamy.
Cover the pan and let the risotto rest for 2 minutes.
5. Serve and Garnish
Spoon the risotto onto plates or bowls. Garnish with fresh basil leaves and drizzle with high-quality extra virgin olive oil for an aromatic finish. Serve immediately while warm and creamy.
Chef's Tip:
For the best flavor, use ripe, in-season tomatoes and fresh, high-quality fior di latte mozzarella. If you prefer a more intense tomato flavor, roast the tomatoes before cooking them into the sauce.
The History of Risotto alla Caprese
This dish is inspired by the iconic Caprese salad, which hails from the island of Capri. Known for its simplicity and reliance on fresh ingredients, the Caprese salad's combination of tomatoes, basil, and mozzarella translates beautifully into this risotto, blending northern and southern Italian culinary traditions.
Buon appetito! Let me know if you want more risotto recipes!
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