For tonight's Euro 12 match I wanted to make a dish that contains the colours of one of the team's flags. I chose Italy and made a basil risotto with cherry tomatoes and mozzarella cheese.
This is my own recipe and I jotted it down in my new moleskin recipe book. These are the ingredients for the risotto. Besides these you need cherry tomatoes and mozzarella cheese.
For the risotto I sweated half a finely chopped onion in butter and then added the rice.
Next you add the white wine and cook it over high heat until the wine has reduced almost completely. I used a Petite Arvine wine that goes well with the basil flavour.
Then add the chicken stock bit by bit and continue to stir for about 20 minutes until the risotto is ready. While the risotto is cooking, put your cherry tomatoes in a pan with a little olive oil or alternatively you can roast them in the oven.
While your risotto and tomatoes are cooking and roasting, blend half of the basil with 1 tablespoon of olive oil and a little water in a mixer. When the risotto is cooked al dente, remove it from the heat and add the blended basil, the other half of the basil leaves finely chopped and the parmesan cheese.
To serve, put a few slices of mozzarella on one side of the plate. Put the hot tomatoes on top. This will cause the mozzarella to melt slightly. Then finish by spooning some risotto on the plate. A tricolore plate that makes for a great lunch or a primo piatto!