✦2 tbsp olive oil
✦450g punnet heirloom
tomatoes,halved if large
✦1 tsp red-wine vinegar
✦50g butter, plus 20g extra
✦1 baby fennel, finely chopped
✦2 eschalots, diced
✦1¼ cups arborio rice
(orrisoni pasta)
✦½ cup dry white wine
✦1L vegetable stock, warmed✦½ bunch basil, leaves chopped
✦250g ball fresh buffalo
mozzarella, torn1 In a large deep frying pan, heat
oilon medium. Saute tomatoes 2-3
minutes until softened slightly.
2 Stir in vinegar and cook 1 minute
onhigh. Season. Transfer to a plate.
3 In same pan, melt butter on high.
Saute fennel and eschalot 4-5minutes until softened. Mix in
rice. Cook 1-2 minutes, stirring.
Add wine and cook 1 minute.
4 Add stock, one ladle at a time,
stirringconstantly 15-20 minutes
until rice is al dente. Fold tomatoes,
extra butter and basil through.
Season. Set aside 2 minutes,
covered, before serving
topped with torn
mozzarella.RISOTTO CAPRESE
SERVES 5 PREP15 MINSCOOK30 MINSPER SERVE3054kJCOST$$46 WDTIP To m a k e
risotto, add hot
stock, one ladle at a
time, allowing liquid
to absorb before
adding more.WONDERS
One pan
Make washing up a breeze with our
simple, delicious dinners, using just one pan
EVERYDAYFOOD