The tomato rice with mozzarella is a dish capable of deceiving both sight and palate, so creamy and stringy, in fact, it immediately makes you think of a risotto but the reality is quite different.
Tomato rice with mozzarella is indeed, in all respects, a soup just like the rice and potato soup, with the rice cooking directly in the sauce which in this case is a tomato sauce that, most often, is leftover from other preparations.
In fact, this is the typical recipe that originates as a recovery dish for tomato sauce or Sunday ragù, as well as cold mozzarella from the fridge, but I deliberately prepare it every time I feel like it.
The final result will be a delicate and comforting dish that will win over everyone in the family.
Now take a minute to read the recipe and then…let’s COOK and EAT!!
See also
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 3/4 cups rice (arborio)
- to taste extra virgin olive oil
- 1 onion (small)
- 1 1/2 cups tomato puree
- to taste water (or broth)
- 9 oz mozzarella (drained)
- to taste salt
- to taste cheese (grated)
- A few leaves basil (fresh)
- to taste black pepper (optional)
Tools
- 1 Pot
- 1 Wooden Spoon
Steps
To prepare the tomato rice with mozzarella, if you don’t have ready-made sauce, you must start with preparing the tomato sauce in which the rice will then cook.
First, finely chop the onion and sauté it over low heat in a base of extra virgin olive oil in a pot or saucepan. It’s important that the onion softens and becomes transparent, without burning. This process should take about 5-7 minutes.
When the onion is softened, add the tomato puree, dilute it with a glass of water or broth, season with salt and pepper, add a few basil leaves and bring to a boil.
Lower the heat and let it cook for 15 minutes.
At this point add the rice directly to the tomato sauce that’s gently simmering and stir to fully incorporate it with the sauce.
Initially, add a generous ladle of water (or broth) to cover the rice and start counting the cooking time indicated on the rice package (usually 15-18 minutes).
As the rice absorbs the liquid and the soup thickens, you will need to add another ladle of hot water (or broth). You must repeat this process gradually throughout the cooking time, until the rice is al dente and the soup has a fluid and creamy consistency. Adjust with salt and pepper.
With the heat off, add the mozzarella cut into pieces, the grated cheese and stir vigorously to melt the mozzarella which will start to string.
Storage
It is recommended to consume the tomato rice with mozzarella immediately after preparation. In case of leftovers, store it in the fridge in an airtight container for 1-2 days.
To reheat it, add a drop of water or broth to regain a fluid and creamy consistency.
Alternatively, use the tomato rice with mozzarella as a base for fried or baked rice croquettes.
Alternatively, use the tomato rice with mozzarella as a base for fried or baked rice croquettes.
