Margherita Risotto

Name: Margherita Risotto
Total time: 30 min
Yield: 6
Ingredients: 100g unsalted butter, softened; One small onion, finely chopped; 2 cups Arborio rice; 1/2 cup white wine; 2 liters hot vegetable broth; Salt and pepper to taste; 1/2 cup heavy cream; 1 1/2 cups cherry tomatoes, halved; Cortado in half; 1 cup buffalo mozzarella, shredded; 1/4 cup fresh parsley leaves; Two tablespoons grated Parmesan cheese

1
100g unsalted butter, softened
2
One small onion, finely chopped
3
2 cups Arborio rice
4
1/2 cup white wine
5
2 liters hot vegetable broth
6
Salt and pepper to taste
7
1/2 cup heavy cream
8
1 1/2 cups cherry tomatoes, halved
9
Cortado in half
10
1 cup buffalo mozzarella, shredded
11
1/4 cup fresh parsley leaves
12
Two tablespoons grated Parmesan cheese

Ingredients

1
100g unsalted butter, softened
2
One small onion, finely chopped
3
2 cups Arborio rice
4
1/2 cup white wine
5
2 liters hot vegetable broth
6
Salt and pepper to taste
7
1/2 cup heavy cream
8
1 1/2 cups cherry tomatoes, halved
9
Cortado in half
10
1 cup buffalo mozzarella, shredded
11
1/4 cup fresh parsley leaves
12
Two tablespoons grated Parmesan cheese

Directions

1
Melt half the butter and sauté the onion
2
Add the rice and cook until tender, stirring frequently
3
Add the wine and let it evaporate
4
Add a bit of hot broth and stir until absorbed
5
Repeat for 8 minutes, seasoning with salt, pepper, and herbs, and cooking for an additional 10 minutes
6
Stir in the heavy cream and remove from heat
7
Add the cherry tomatoes, mozzarella, and parsley
8
Mix and add the Parmesan cheese
9
Serve immediately.