Italian
Risotto with Smoked Buffalo Mozzarella Campana DOP
by Gambero Rosso · 452K subscribers on YouTube
A creamy risotto made with smoked buffalo mozzarella, fresh tomato, and salted anchovies. A summer dish full of flavour.
- Difficulty
- medium
Ingredients
10 items- Risotto RiceArborio or Carnaroli rice
- Fresh BasilA sprig for infusing the oil; leaves for the raw topping
- Garlic1 clove, to infuse the oil
- Extra Virgin Olive OilFor cooking and finishing
- WaterFor cooking the rice
- Pomodoro fresco (cuore di bue)Crushed for the risotto; chopped for the raw topping
- Mozzarella di Bufala Campana DOP affumicataDiced for the risotto; small pieces for the raw topping
- Parmigiano ReggianoGrated, for mantecatura
- Chili PepperTo taste, finely chopped, for the raw topping
- Alici salateSalted anchovies, cleaned and chopped
Method
- In a pot, heat a drizzle of olive oil with a sprig of basil and a clove of garlic to infuse the oil. After about 10 minutes, remove the basil and garlic.
- Add the risotto rice and toast it for a minute, stirring.
- Cook the rice with water, adding a ladleful at a time, stirring occasionally, until the rice is al dente. At three-quarters of the cooking time, add crushed fresh tomato.
- When the rice is cooked, turn off the heat. Add diced smoked buffalo mozzarella and grated Parmigiano Reggiano. Stir vigorously to create a creamy emulsion.
- Prepare the raw topping: chop fresh tomato, smoked buffalo mozzarella, basil, chili pepper, and salted anchovies into small pieces. Mix together.
- Serve the risotto and top with a spoonful of the raw topping. Drizzle with a little olive oil if desired.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
