Telephone Risotto

The “telephone risotto” is a playful variant of the classic mozzarella risotto, named this way for the characteristic ‘stringiness’ of the cheese that recalls the old telephone wires. Here is the recipe to prepare this rich and delicious dish.

Ingredients

• 320 g risotto rice (such as Arborio or Carnaroli)
• 1 small onion
• 50 g butter
• 1 liter hot vegetable broth
• 200 g mozzarella, preferably stretched-curd
• 100 g peeled tomatoes or tomato passata
• 1 glass dry white wine
• Salt and pepper to taste
• Extra virgin olive oil
• Grated Parmesan, to taste

Preparation

1. Start by finely chopping the onion and sautéing it in a saucepan over medium heat with a drizzle of extra virgin olive oil until it becomes translucent.
2. Add the rice and toast it for a few minutes, until it becomes slightly translucent, stirring continuously to prevent it from sticking.
3. Deglaze the rice with the white wine and let it evaporate.
4. Begin adding the hot vegetable broth, one ladle at a time, continuing to stir. Wait for the liquid to be absorbed before adding the next ladle.
5. Halfway through cooking, add the peeled tomatoes or tomato passata and continue cooking following the broth procedure.
6. When the rice is almost cooked, add the mozzarella cut into cubes and stir in the butter and, if desired, the grated Parmesan.
7. Stir until the mozzarella starts to become stringy, adjust salt and pepper.
8. Remove the risotto from the heat and let it rest for a minute before serving.

The secret to the “telephone” lies precisely in the mozzarella which, melting, creates long stringy threads every time you lift a forkful, just like the cables of old telephones. Serve hot to fully enjoy the stringy effect. Buon appetito!