Buffalo Mozzarella and Cherry Tomato Risotto

Name: Buffalo Mozzarella and Cherry Tomato Risotto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Datterino tomatoes 1 cup; Mozzarella di bufala cheese 10.5 oz; White wine 1.7 oz; Extra virgin olive oil to taste; Shallot 1; Basil 4 leaves; Fine salt to taste; Black pepper to taste; Vegetable broth 4 ¼ cups; Parmigiano Reggiano PDO cheese 1.75 oz

it br fr es de

653

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 653
Carbohydrates g 72.6
of which sugars g 2.6
Protein g 23.2
Fats g 29
of which saturated fat g 7.08
Fiber g 1.7
Cholesterol mg 53
Sodium mg 885

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4

PRESENTATION

Buffalo mozzarella risotto is such a perfect blend of Northern and Southern Italian flavors. It's both familiar and, well, unique. The whole dish starts with Carnaroli rice—a Northern Italian staple known for soaking up flavors and becoming all creamy as it cooks. Then there's this Southern touch with fresh mozzarella di bufala added during the mantecatura step. It melts just enough to be moist and stringy. And those datterini tomatoes? They're tossed in raw, keeping them juicy and sweet. Seriously good. It's like you get the heartiness of a classic Italian risotto but with the bright freshness of Southern Italy. And listen, while some might think it's like a tomato basil risotto, the mozzarella and tomatoes give it a really flavorful twist.

There's just something about a cherry tomato risotto that feels both elegant and laid-back. I mean, despite its rich flavors, it's the kind of homemade risotto that fits right into a weeknight dinner or a big family feast. The magic here? It gets tender and silky with hardly any effort. Just a slow stir and a pinch of patience as the rice absorbs all the goodness. Can't go wrong. Unlike heavier dishes, the buffalo mozzarella keeps it light yet super rich, especially when you scoop up the melted cheese alongside those little tomato bursts. Which is great. Now, different regions in Italy might use arborio rice or other cheeses, but the combo of Carnaroli and buffalo mozzarella makes this risotto way better. Whether you're looking for something a bit special or simply craving comfort, this buffalo mozzarella risotto brings it beautifully. It uses simple ingredients to highlight those fresh and tangy Italian flavors. It's proof of how diverse and balanced Italian cuisine can really be—offering a taste of both the North and South in every bite.

INGREDIENTS: Carnaroli rice 1.6 cups (320 g); Datterino tomatoes 1 cup (200 g); Mozzarella di bufala cheese 10.5 oz (300 g); White wine 1.7 oz (50 g); Extra virgin olive oil to taste; Shallot 1; Basil 4 leaves; Fine salt to taste; Black pepper to taste; Vegetable broth 4 ¼ cups (1 l); Parmigiano Reggiano PDO cheese 1.75 oz (50 g)

Preparation

How to prepare Buffalo Mozzarella and Cherry Tomato Risotto

To make the buffalo mozzarella and cherry tomato risotto, prepare the vegetable broth; then clean the shallot and finely chop it with a knife 1. Wash the cherry tomatoes and cut them into quarters 2. Transfer the tomatoes to a bowl and season with salt, pepper, basil leaves, and olive oil 3.

Cover the bowl with plastic wrap and set them aside 4. In a large pan, heat a drizzle of olive oil, then add the chopped shallot 5 and stew 6 over medium heat for about 6 minutes or until it becomes soft, stirring occasionally to prevent sticking.

At this point, add the rice, toasting it for 2-3 minutes, stirring. Then deglaze with white wine 7. Once the wine has evaporated, start pouring in the hot vegetable broth, one ladle at a time as needed 8, stirring the rice often. Meanwhile, cut the buffalo mozzarella into small cubes 9. Set aside a few cubes of mozzarella for garnishing the dish.

When the rice is cooked, turn off the heat, pepper, and stir in the mozzarella 10 and Parmesan cheese 11. Stir to combine and flavor 12.

Serve the rice on plates, distribute the tomatoes on top 13, and place the reserved buffalo mozzarella cubes in the center 14, and finally garnish with basil leaves and serve your delicious buffalo mozzarella and cherry tomato risotto immediately 15.