Tomato and mozzarella risotto, melty and tasty, the recipe for a simple, quick, inexpensive first course that is delicious; at my house we also call it risotto alla pizzaiola.
The tomato rice with mozzarella, melty and creamy is a super quick dish, yet super tasty, perfect for the whole family and especially loved by children, who enjoy the stringy mozzarella. It’s as good as Baked rice alla Norma with eggplant or baked rice with zucchini and provola.
It takes only a few minutes to prepare, it’s tasty, colorful and with its stringy mozzarella, like a pizzaiola-style rice it truly wins everyone over.
I often make it when I don’t know what to put on the table, but it’s a real all-rounder for any occasion!
Want to try it?
Here is the recipe, you’ll see: easier to make than to say! Before we roll up our sleeves, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Do you want to read the recipe in English? Here it is: Risotto with mozzarella and tomato souce.

Have a look:

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 5 servings
Cooking methods: Stovetop
Cuisine: Italian

686.56 Kcal

calories per serving

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Energy 686.56 (Kcal)
Carbohydrates 104.44 (g) of which sugars 0.99 (g)
Proteins 21.41 (g)
Fat 19.73 (g) of which saturated 8.45 (g)of which unsaturated 4.29 (g)
Fibers 3.02 (g)
Sodium 666.38 (mg)

Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

3 cups Arborio rice (for risottos)
1 2/3 cups tomato passata (strained tomato purée)
3.5 oz onion (about 1 small onion (100 g))
7 oz mozzarella (diced)
to taste extra virgin olive oil
to taste salt
as needed water (about 1.8 L (about 7 1/2 cups))
1/3 cup grated Grana Padano (or Parmesan)

Melty rice with mozzarella and tomato: preparation…

Pots

Preparation

Slice and sauté the onion in a good drizzle of olive oil, add the passata, season with salt and let it cook over medium heat for fifteen minutes.
Add the water and bring to a boil.
Add the rice, adjust the salt and let it cook, stirring often.
When cooked, turn off the heat, add the mozzarella cut into cubes (I missed the photo, but you just need to cut it and add it to the rice) and stir; add basil if in season and mix until the cheese becomes stringy. If you like, add about 1/3 cup (approx. 40 g) of Parmesan or Grana, plate immediately and serve hot.
If you have leftover risotto, try the Rustici made with leftover risotto.