Risotto alla Pizzaiola is a dish that my children absolutely love, cheesy and flavorful, with a hint of pizza taste, thanks to the oregano, mozzarella, and tomato sauce.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz Roma rice
- 2 mozzarella (each 125 grams)
- 10.5 oz tomato sauce
- 8.5 cups beef broth
- 4 pinches fine salt
- 2 pinches dried oregano
- 2 tbsps butter
- 1 clove garlic
- 2 tbsps olive oil
- 2 tbsps Parmigiano Reggiano DOP (grated)
Preparation
In a wok, add the oil, garlic clove, and sauté for a few seconds.
At this point, add the rice and toast it for a few minutes until it becomes translucent.
Put a large pot on the stove, prepare the broth with about 2 liters of water and a beef bouillon cube.
If you have time, you can prepare beef broth by following the recipe you can find here.
Now add the tomato sauce and gradually the broth, stir the rice, and as it dries, add more broth until it is cooked.
Cut the mozzarella into small cubes, add them to the risotto, sprinkle with oregano, add the Parmigiano, the butter, and stir again to melt the cheese.
If it is dry, add a little more broth.
Serve hot.
Tips/Advice
If you liked Risotto alla Pizzaiola, try also the other Risotto recipes:
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