Ingredients
Directions
- 1
In a large pan, heat a small amount of oil over medium heat.
- 2
Add the diced shallots and cook for around 10-15 mins on a low heat, until soft and translucent.
- 3
Add the grated garlic and finely chopped red chilli. Cook for another 1-2 minutes until fragrant.
- 4
Add the wine to deglaze the pan and let that simmer until gone
- 5
Stir in the risotto rice, ensuring each grain is coated with the oil and aromatics. Cook for 1-2 minutes until the rice becomes slightly translucent around the edges.
- 6
Add the tomato purée and stir well to combine.
- 7
Gradually add the stock, one ladleful at a time, stirring continuously. Wait until most of the liquid is absorbed before adding the next ladleful. This process should take about 18-20 minutes. Continue until the rice is cooked to a creamy consistency but still has a slight bite (al dente).
- 8
Pour in the polpa (or chopped tomatoes) and mix thoroughly.
- 9
In the last 2 minutes of cooking, add the buffalo mozzarella until melted
- 10
Season with salt and pepper to taste.
- 11
Serve with a little extra black pepper & a drizzle of olive oil - enjoy!
