Caprese Risotto


  • 1 cup Principato di Lucedio Arborio Rice
  • 1 pint cherry tomatoes, halved
  • 8 ounces fresh mozzarella, chopped into bite-sized pieces to match the size of the halved cherry tomatoes
  • 10–12 large basil leaves, torn by hand into bite-sized pieces
  • 1 cup olive oil
  • Sea salt & pepper to taste


To pre-cook the rice: Bring salted water to a boil. Add rice to the boiling water, and cook until al dente, approximately 12 minutes. Drain rice, and spread lightly with your fingers on a baking sheet to cool (this helps it retain its al dente texture). Allow to cool. Patti's Note : feel free to add diced salami or baby peas, zucchini-endless possiblities

To prepare the dish: In a large bowl combine cooked rice, mozzarella, tomatoes, and basil leaves. Pour olive oil over the mixture and stir to distribute evenly. Stir in cracked pepper and salt to taste.

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