Summary

Ingredients

• 250 g risotto rice
• 1 liter broth, strong
• 1 scoop mozzarella, diced
• 1 clove garlic, chopped
• 1 small onion (s), diced
• 1 small Can / s tomato paste, approx. 80 g
• basil
• Parmesan, freshly grated
• 1 tablespoon olive oil

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Instructions

1. Bring the broth to a boil in a saucepan and keep warm.
2. Heat the olive oil in a saucepan and sweat the onion in it until translucent. Add the rice and the chopped garlic clove and sweat until the rice is translucent. Make sure that the temperature is not too high and that nothing burns. Now add the small can of tomato paste and mix well. Then gradually deglaze with the hot broth, ladle by ladle. The rice should have time to soak up the liquid every time.
3. The rice is done as soon as it is minimally firm to the bite - then do not add any more broth. Season the risotto with parmesan and basil as needed. Finally fold in the mozzarella cubes and immediately distribute on plates.