Caprese Risotto

Caprese Risotto

Created by Nathan Scarfo, Head Chef Tutto Bene





For 4 people

  • 500 grams Ferron Via nanone risotto
  • 2 Brown onions
  • 2 Bay leaves
  • 1.8 liter(s) Vegetable stock
  • 1 Tin of good quality peeled tomatoes
  • 2 Balls of fresh buffalo mozzarella
  • 4 Cloves Australian garlic
  • 1 Bunch fresh basil
  • 200 grams Butter unsalted
  • 100 grams Parmesan
  • 4 dash(es) Reduced balsamic
  • 200 mL Good quality olive oil for cooking

Adjust Quantity


  1. Napoli Sauce: Thinly slice garlic and sauté in a medium size pot until
    fragrant in 200ml of olive oil with 1 bay leaf. In a bowl gently crush tomatoes with hand, then add to garlic in pot. Bring to the boil remembering to stir, and reduce to simmer for 40 minutes. Season to taste and add 1/4 a bunch of chopped basil. Set aside.
  2. Riso: Finely dice onion and cook with remaining bay leaf in olive oil in a medium sized pot. Bring vegetable stock to the boil in a separate pot. Once onions have turned translucent and are smelling fragrant and sweet add the risotto and turn up the heat. Stir until the rice is hot, taking care not to burn the sides. The rice will make a cracking sound when ready and you won't be able to touch the risotto with the back of your hand.
  3. Using one ladle at a time, slowly add the boiling stock until all added. Stir every 30 seconds to a minute to prevent sticking. Once the risotto has absorbed all the liquid it should be creamy and almost dry. At this point tear the mozzarella into chunks and add it with the butter and grated Parmesan. Add 3 ladles of Napoli sauce and some fresh chopped basil leaves.
  4. Now you need to work it! Stir, stir and stir - if your arms are not sore after making risotto you haven't made it right! It should be luscious and creamy. Finally add seasoning.
  5. To Serve: Serve with a drizzle of balsamic all over the riso and the plate.
    Buon appetito!