Preparing risotto is a true culinary art that requires patience and attention to detail. We start by finely chopping a medium onion, which will add flavor and savor to our dish. In a deep pot, we heat about four tablespoons of olive oil over medium heat. Once the oil is well heated, we add the chopped onion and sauté it for a few minutes until it becomes translucent and lightly golden. This step is essential, as the caramelized onion will provide a deep taste to the risotto.
After the onion is ready, we add 300 grams of risotto rice, with Arborio rice being the most suitable due to its high starch content, which ensures creaminess. We toast the rice for about two to three minutes, stirring constantly to prevent sticking. Then, we pour in a glass of dry white wine, allowing it to evaporate completely, which will intensify the flavors. It is important to stir occasionally to allow the rice to absorb the liquid.
Once the wine has evaporated, we add 400 grams of tomato broth, which brings a note of acidity and a vibrant color to the dish. We begin to gradually add warm broth, about 800 ml, stirring constantly. The cooking process for the rice takes about 18-20 minutes, and in the end, the rice should be 'al dente', meaning slightly firm to the bite, yet cooked.
When the risotto is ready, we remove it from the heat and stir in half a cup of grated Parmesan cheese, which will give it exceptional creaminess. We season with salt and pepper to taste. Next, we grease a baking dish with oil or butter and sprinkle a little breadcrumbs to prevent sticking. We place half of the risotto in the dish, smoothing the layer well. On top, we add 150 grams of diced ham and 200 grams of sliced or cubed mozzarella.
We cover with the remaining risotto, pressing down firmly to form a compact layer. On top, we sprinkle the remaining grated Parmesan, which will form a golden and crunchy crust during baking. We preheat the oven to 200 degrees Celsius and bake the risotto for 15-20 minutes until the cheese on top becomes golden and appetizing.
After removing it from the oven, we let the dish cool slightly, then cut it into slices and serve. This risotto recipe offers a delicious combination of flavors and textures, perfect for a special dinner or a comforting lunch. Enjoy each slice alongside a fresh salad or a glass of white wine!
After the onion is ready, we add 300 grams of risotto rice, with Arborio rice being the most suitable due to its high starch content, which ensures creaminess. We toast the rice for about two to three minutes, stirring constantly to prevent sticking. Then, we pour in a glass of dry white wine, allowing it to evaporate completely, which will intensify the flavors. It is important to stir occasionally to allow the rice to absorb the liquid.
Once the wine has evaporated, we add 400 grams of tomato broth, which brings a note of acidity and a vibrant color to the dish. We begin to gradually add warm broth, about 800 ml, stirring constantly. The cooking process for the rice takes about 18-20 minutes, and in the end, the rice should be 'al dente', meaning slightly firm to the bite, yet cooked.
When the risotto is ready, we remove it from the heat and stir in half a cup of grated Parmesan cheese, which will give it exceptional creaminess. We season with salt and pepper to taste. Next, we grease a baking dish with oil or butter and sprinkle a little breadcrumbs to prevent sticking. We place half of the risotto in the dish, smoothing the layer well. On top, we add 150 grams of diced ham and 200 grams of sliced or cubed mozzarella.
We cover with the remaining risotto, pressing down firmly to form a compact layer. On top, we sprinkle the remaining grated Parmesan, which will form a golden and crunchy crust during baking. We preheat the oven to 200 degrees Celsius and bake the risotto for 15-20 minutes until the cheese on top becomes golden and appetizing.
After removing it from the oven, we let the dish cool slightly, then cut it into slices and serve. This risotto recipe offers a delicious combination of flavors and textures, perfect for a special dinner or a comforting lunch. Enjoy each slice alongside a fresh salad or a glass of white wine!
Ingredients
* 300 g rice * 1 onion * vegetable broth * 40 ml dry white wine * olive oil * 150 g ham * 200 g mozzarella * parmesan or similar cheese * 200 ml tomato passata - puree * salt and pepper