The telephone risotto is a dish from the Italian popular tradition, not tied to a specific region, but very common especially in the North, particularly in Lombardy and Piedmont.
It gets its name from the stretching of the mozzarella used in it, reminiscent of a telephone wire and clearly inspired by a Roman recipe, the rice supplì.
- Difficulty: Medium
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.6 oz Carnaroli rice
- 1/2 onion
- 2.5 cups vegetable broth
- 5.3 oz tomato puree
- 3.5 oz mozzarella
- 1.1 oz grated Parmesan
- to taste extra virgin olive oil (or butter)
- to taste salt and pepper
Steps
In a saucepan, sauté the onion with oil or butter.
Add the rice and toast it for 1–2 minutes.
Deglaze with a ladle of hot broth.
Add the tomato puree, stir, and continue cooking by adding broth little by little.
Halfway through cooking, adjust with salt and pepper.In the final cooking stages (after about 15–18 minutes), add the Parmesan and mix well.
With the heat turned off, incorporate the diced mozzarella: it will melt, forming the classic ‘telephone wires.’
Serve immediately.
Here is a complete menu inspired by rustic Lombard cuisine, perfect to enhance telephone risotto:
Appetizer
Omelet with red onions from Breme (or leeks)
Rustic bread crostini with lard and rosemary
Main Course
Telephone Risotto
Second Course
Boiled meatballs (a typical recipe using leftover boiled meat, with parsley and Parmesan)
Warm salad of green beans and potatoes with oil and vinegar
Dessert
Sbrisolona cake served in irregular pieces, with a shot of grappa or sweet wine
Beverage
Bonarda dell’Oltrepò Pavese (a sparkling red, rustic but perfect with the dishes)
Barrel-aged Grappa Valpolicella
