Think about those days when you want to have someone over, but without spending hours in the kitchen and without dirtying too many dishes. Does it seem impossible? We will show you that it is not. Risotto is an ace-in-the-hole for such occasions.

The combinations with this base are infinite: ranging from the classic Risotto alla Milanese, with a pinch of saffron, to bold choices like risotto with fresh figs and prosciutto. The version we offer here is a nutritious recipe in a Tramontina nonstick sauce pan that will be ready in less than 20 minutes!

Recipe: Risotto with buffalo mozzarella and vegetables

Yields 3 servings

Preparation time: 18 minutes

Difficulty: medium

Ingredients

300 g rice

50 g cherry tomatoes

50 g broccoli florets

Half a medium onion, chopped

50 g cubed carrot

50 g fresh button mushrooms

1 and ½ cups chopped buffalo mozzarella

50 ml dry white wine

60 ml olive oil

3 tablespoons salted butter, cold

1 cube of vegetable bouillon dissolved in two liters of water (or two liters of homemade vegetable broth)

Salt and black pepper to taste

Preparation method

• In a sauce pan, heat the olive oil and sauté the onion, then add the mushrooms, broccoli, carrots and rice. Sauté the rice and vegetables for approximately 2 minutes, then add the wine and stir until it evaporates.

• Add the broth slowly until it covers the rice and stir. Use medium heat for cooking. If necessary, add more broth until the rice is al dente, or just cooked. 

• After the rice reaches the right consistency, add the cherry tomatoes, cold butter and mozzarella. Mix well until it is very creamy. Add salt and pepper to taste.

• Let it rest for 3 minutes with the sauce pan covered. Garnish with cooked vegetables and serve immediately.

Now you just need to arrange a beautiful table setting and impress with the meal!