Caprese Risotto

Insalata Caprese... is there really any better salad in the world?  It's a very fresh and flavorful salad made with fresh tomatoes, fresh mozzarella cheese and fresh basil. yum. yum. and yum.

As you know, I've been on a risotto kick lately.  Why? Because it's amazing, fancy, and cheap!  Especially if you make your own broth (make your own free broth Here).  I've been making broth so much these days, my crock pot permanently smells like veggie broth. It's amazing.  Anyway, back to the risotto.  I think this is one of the funnest meals to make with your partner.  Whenever we make risotto, Nick and I always break out the wine and Dean Martin and it really takes us back to Italy.  It's quite awesome.  

This risotto may be one of my best yet.  It's so beyond delicious.  When I took the photos for this, I admit, I was kind of sloppy cause I didn't really know how it would taste... After first bite, I almost went back to take more photos... but I didn't... cause it was too good to put down.  Nick had to work late last night so he heat his up when he got home and still said that it was the best risotto he's ever had!  I really can't wait to make this again... it's so wonderful and fresh for the summer. Enjoy!

Caprese Risotto

Serves: 4

Ingredients:

1 shallot, thinly chopped

3 cloves garlic, minced

1 cup Arborio rice

1/2 cup dry white wine + more for drinking (I used Pinot Grigio)

4 cups of vegetable broth (here is the homemade recipe)

1 tablespoon butter

1/4 cup freshly grated Parmesan cheese

1/2 cup fresh mozzarella cheese, cut into 1/2 inch cubes

1 pint cherry tomatoes, sliced in half

1 small package of fresh basil (about 20 leaves), thinly sliced

olive or grapeseed oil for pan

salt and pepper to taste

Directions:

In a medium sized sauce pot, bring veggie broth to a boil, then turn down to a simmer to keep warm.

In a large saucepan, heat a drizzle of oil over medium high heat and add shallot and garlic.  Stir and cook about 2 minutes.  Add the rice and stir to coat with oil.  Saute until it turns a golden brown, about 2 minutes. Add white wine and stir.  Add 1/2 cup of the broth and stir continuously until it soaks in.  Repeat this step until the rice is plump, but still has a bite.  You don't want it to be mush.  After the broth is all soaked up, add the pad of butter and Parmesan cheese and stir until cheese is melty. Add salt and pepper to taste. 

Remove from heat and add the mozzarella cheese, tomatoes and lastly fresh basil.  Serve immediately.