Creamy Tomato Risotto and Mozzarella Recipe

When you think of the Christmas colors, the first thing that comes to mind is probably red and gold. This year we decided to go exactly for the classical combination of red and golden hues to bring on our Italian tables. This Risotto with Tomato puree and creamy Mozzarella is just one of many dishes that will be shared with our families during the Christmas lunch.
What will your color palette be for the upcoming Christmas festivities?

Are you looking for more Christmassy Recipes? Take a look here to find some of our favourite ones.


Tomato Risotto

Total time: 30 min
Tomato risotto


  • 400 g (2 cups – 14 oz) riso Arborio, (like Vialone, or Carnaroli type)
  • 700 g (24 oz) tomato puree (1 bottle of Passata di pomodoro), or 2 tomato cans
  • EVO oil
  • 1 garlic clove
  • 3-4 tbsp Parmigiano Reggiano cheese
  • hot water, or broth
  • basil leaves
  • 50 g (1/4 cup) butter
  • 1 mozzarella


  • Heat the broth, or water, and keep it simmering.
  • Heat 3 or 4 tablespoons of EVO oil in a pan with the garlic clove (whole). Then add the tomato puree. If you use a can with chopped tomatoes, please make sure you blitz the tomatoes to create a sauce.
  • Stir for a few minutes at medium heat and add the rice. Stir for a couple of minutes and start adding hot water, a ladle at a time. Cook slowly so that the water is absorbed. Do not put too much water or too little, as the rice must be creamy at all times during the cooking. The rice will release its natural starch, producing a creamy, velvety dish.
  • While stirring add salt to your taste. Remove the garlic.
  • After 12/14 mins taste the rice; depending on the quality of the rice it can take longer or less to cook. You should be able to catch the moment when the rice is almost done to avoid putting too much water. Ensure that it is neither too dry or too watery. If the last is the case you might rise the temperature to let the water evaporate while still stirring.
  • Meanwhile, cube the mozzarella. Place it in a jar and with an immersion blender mix it pouring EVO oil (about 2 tbsp) until obtaining a creamy consistency.
  • One minute before risotto is ready, remove it from the heat. Stir in the butter, 2-3 tbsp of Parmigiano Reggiano, and mix until the ingredients are well incorporated. Then let it rest without stirring for a couple of minutes.
  • Add a dollop, or more, of the mozzarella cream on top. Finish with fresh basil leaves.
  • Serve with extra Parmigiano Reggiano, to taste

Buon appetito!!!

Tips: with leftover risotto you can make small rice balls.

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