risotto alla pizzaiola


finely chop the shallot

mince the garlic

cut the tomatoes in half

chop the roasted peppers

heat oil and butter in  a heavy bottomed skillet

add shallot and garlic, cook for 2 minutes

add spices

stir in tomato paste

add rice, cook for 1 minute

add broth, 1/2 cup at a time

cook, stirring often while adding broth as each addition is absorbed

repeat for 15 minutes

add tomato purée

add cherry tomatoes and roasted peppers

simmer for 5 minutes or until the rice is al dente

chop the basil

chop the  mozzarella ball

pour in cream

stir in Parmesan

add butter, basil and mozzarella

turn off the heat, top with black pepper and red pepper flakes

cover, let stand for 5 minutes