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Risotto Caprese (traditional method & Thermomix)

Prep Time 10 min mins
Cook Time 20 min mins
Total Time 30 mins
Racing: , , ,
Difficulty: Easy
Servings: 4
Description

This Caprese risotto combines the richness of a fragrant tomato sauce, the freshness of cherry tomatoes, the sweetness of roasted peppers and the melt-in-the-mouth texture of mozzarella. It's a warm, simple and refined dish, ideal for a weekday dinner or for entertaining with a nice green salad.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • 1 cs olive oil
  • 2 cs of butter
  • 1 shallot (cut into small cubes)
  • 2 large garlic cloves (pressed)
  • 1 cc of salt
  • 1 cc pepper
  • 1 cc dried oregano
  • 1 cc dried basil
  • 1 pinch crushed chilli flakes
  • 1 cs tomato paste
  • 300 g of Arborio rice
  • 460 ml vegetable stock
  • 255 g of past tomatoes
  • 250 g of cocktail tomatoes (cut in half)
  • 140 g grilled peppers (in pieces)
  • 60 ml fresh cream
  • 30 g parmesan cheese (grated)
  • 1 mozzarella (in pieces)
  • 2 cs fresh basil (chopped)
Instructions
  1. 1
    TRADITIONAL METHOD
    Traditional preparation
    1. Heat the oil and 1 tbsp butter in a large, deep frying pan.
    2. Add the shallot and garlic and sauté for 2 minutes. Add the salt, pepper, oregano, dried basil and chilli flakes. Add the tomato paste and mix.
    3. Add the Arborio rice and leave to simmer for 1 minute.
    4. Pour in the hot stock, one ladle at a time, stirring regularly. Wait for the liquid to be absorbed before adding the next ladle. Continue cooking for 15 minutes, until the rice is almost al dente.
    5. Stir in the tomatoes, cherry tomatoes and roasted peppers. Leave to simmer for a further 5 minutes. Add a little extra stock if necessary.
    6. Remove from the heat and add the cream, remaining butter, Parmesan, fresh basil and mozzarella. Adjust the seasoning.
    7. Cover and leave to stand for 3 minutes before serving.

    THERMOMIX® METHOD
    Thermomix preparation
    1. Grate the Parmesan: 10 sec / speed 10, set aside.
    2. Place the olive oil, half the butter, shallot, garlic, salt, pepper, oregano, dried basil, chilli flakes and tomato paste in the bowl. Fry for 3 mins / 120°C / reverse / speed 1, without the measuring cup and with the lid on.
    3. Add the rice and cook for a further 3 mins / 120°C / reverse / speed 1, without the measuring cup.
    4. Pour in the stock and the strained tomatoes, then simmer for 13 min / 100°C / reverse / speed 1, without a measuring cup.
    5. Add the cocktail tomatoes and peppers, then cook for a further 2 mins / 100°C / reverse / speed 1, without the measuring cup.
    6. Stir in the cream, reserved Parmesan, remaining butter, fresh basil and mozzarella. Leave to rest for 3 minutes before serving.
Read it online: https://auxdelicesdecaroline.com/en/recipe/risotto-caprese-methode-traditionnel-thermomix/