How to prepare: Risotto with tomato, mozzarella and herbs
Preparing the tomato, mozzarella and herbs risotto is very simple. Chop the shallot and let it soften gently in a saucepan with oil. When it is transparent, add the rice and toast for a few minutes. Add the white wine and let it evaporate over a high flame.
Add a ladle of hot vegetable broth, paprika and tomato sauce. Cook the risotto as usual, stirring often with a wooden spoon and adding a ladle of hot broth when the previous one is absorbed.
When cooked, with the rice al dente, turn off the heat, add the butter, Parmesan, aromatic herbs and stir. Let the risotto rest for a couple of minutes with the lid on, then portion it into serving dishes. Complete with the sliced mozzarella, fresh whipped pepper and lemon zest. Serve the risotto with tomato, mozzarella and herbs hot immediately.