The “telephone” risotto is one of those dishes that makes you smile right away, because it’s simple, creamy and with that strand of mozzarella that stretches just like the cord of an old telephone handset.
It’s a clever recipe, perfect when you crave something comforting but don’t want to spend hours at the stove. I often make it for a last-minute dinner or when I need a dish that gives a hug, without too many frills.
The great thing about telephone risotto is that it starts from basic ingredients we almost always have at home: rice, tomato, mozzarella and a bit of basil. Yet the result is surprising: a soft, aromatic, melty and super satisfying risotto. It’s also a recipe everyone likes, young and old, and you can personalize it in a thousand ways, adding vegetables, spices or a more indulgent touch.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
MELTY AND CREAMY “TELEPHONE” RISOTTO
- 1 cup rice
- 1 onion
- 3/4 cup tomato purée
- 2 cups hot broth
- 4 oz dry mozzarella (I use the kind for pizza)
- 1 oz Parmesan
- extra virgin olive oil
- salt
- basil
Tools
MELTY AND CREAMY “TELEPHONE” RISOTTO
- 1 Pot stainless steel pots
- 1 Cutting board cutting board
- 1 Grater grater
Steps
In a pot, warm a drizzle of oil and sweat the onion over low heat.
Add the rice and toast it for 1 minute until glossy.
Add the tomato purée
Stir and begin adding the hot broth a little at a time, continuing to stir.
When the rice is almost cooked, add the mozzarella and the Parmesan. Mix until super melty.
Adjust salt, turn off the heat and let rest 1 minute. Finish with fresh basil if you like.
✨Variations
Spicy: add a pinch of chili flakes or ‘nduja.
Rich vegetarian: add diced zucchini or eggplant.
Light version: use low-fat mozzarella or well-drained fiordilatte.
Gluten-free: risotto is naturally gluten free, just check the broth.
Super melty: mix mozzarella + mild scamorza.
❓FAQ (Questions and Answers)
Why is it called “telephone” risotto?
Because the stretching mozzarella resembles the cord of the old telephone when you lift the handset.
What type of rice should I use?
Better Carnaroli or Arborio, which hold their texture well and absorb the seasoning.
Can I use lactose-free mozzarella?
Yes, it melts and stretches the same way.
Can it be prepared in advance?
Better not: risotto is best just made, when the mozzarella is at its stretchiest.
Can I make it without tomato?
Yes, but it wouldn’t be as much a “telephone” risotto: it would become a melty white risotto.
