Bright and creamy caprese risotto has roasted tomatoes, basil, fresh mozzarella balls, and a drizzle of balsamic glaze over rich parmesan risotto. This dish is decadent without being too heavy. I love the bright flavors of the roasted tomatoes, fresh basil, and tangy balsamic glaze.
2ouncesparmesan cheesefreshly and finely grated (about 2 cups when finely grated)
8ouncesfresh mozzarella balls
fresh basilchiffonade cut or torn
ROAST: Preheat oven to 350°F (175 C). Toss tomatoes with oil, salt, and pepper, and roast on a parchment lined baking sheet for about 45 minutes, until soft and blistered.
SIMMER: Heat up broth to a low simmer in a small pot.
SAUTÉ: In a saucepan heated over medium-low heat, add olive oil and sauté onions for about 5 minutes, until translucent. Add in garlic and cook while stirring until fragrant, about 1 minute.
DEGLAZE: Deglaze with white wine, scraping up any browned bits. Cook for a few minutes until alcohol has burned off.
TOAST: Add in the dry risotto and lightly toast in the pan for a few minutes, stirring occasionally.
POUR AND STIR: Turn heat to low. Add in broth to saucepan ½ cup at a time, stirring frequently. Cook until liquid has absorbed before adding the next ½ cup of broth. Each ½ cup should take about 5 minutes to absorb, about 45-60 minutes total. Adjust your heat if it is going too quickly or slowly.
FINISH: When all the liquid has been absorbed, stir in parmesan cheese and butter. Mix until combined. Do a final taste and add salt and pepper as needed. Top with roasted tomatoes, mozzarella balls, basil, and a drizzle of balsamic reduction.
The final texture of risotto should be slightly chewy, not mushy. It should be creamy, slightly runny, and spread out when plated. I however like my risotto thicker, so I reduce it a little more.
How to store leftovers: Store leftovers in an airtight container for 3-4 days in the refrigerator.
How to freeze: I don’t recommend freezing this recipe.
How to reheat: You can reheat this in the microwave, without the mozzarella. I prefer heating risotto in a skillet with more broth to help loosen it up.
Risotto is still crunchy: Add more broth and cook longer, while stirring, until risotto softens up.
Risotto is too runny: Allow the risotto to simmer for a few more minutes while stirring.
Risotto is too thick: Add more broth and stir to combine.
Risotto is too mushy: There isn't a way to fix this. Next time try stirring less often and cooking slightly faster.