risotto alla pizzaiola
servingdumplings.com
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
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stir in Parmesan
add butter, basil and mozzarella
GO TO RECIPE
turn off the heat, top with black pepper and red pepper flakes
cover, let stand for 5 minutes
GO TO RECIPE