Today Cristina shares with us her “Risotto Timbale” recipe. Watch our video “Risotto with Saffron and Burrata” as a reminder on how to cook risotto!
-350 gr risotto rice (arborio or carnaroli – we used @acquerello)
-Butter and extra virgin olive oil
-1 glass of white wine
-400gr tomato purèe (we used @mutti)
-1 clove of garlic
-2 mozzarella cheese
-2 tablespoons of breadcrumbs
-2 basil leaves
For the tomato sauce :
Put in a pan 3 tablespoons of extra virgin olive oil and the garlic. Add the tomato purèe, season with salt and cook for about 15 minutes at medium heat.
In the meantime prepare the risotto (watch the video “Risotto with Saffron and Burrata”).
When the risotto is ready, first add half of the sauce (prepared previously) and both mozzarellas (cut into cubes); then mix it with a spoon.
Afterwards, grease a silicon bake form and spread it all with 2 tablespoons of breadcrumbs. Remove the excess.
Then, pour the risotto in the bake form and bake at 180 degrees for 20 min.
In the end, take out the risotto from the oven and pour the rest of the sauce on top and to top it off add 2 basil leaves.