Risotto with Tomato, Capers & Stracciatella

In a saucepan, bring the vegetable stock to a boil and let it simmer away.

In another saucepan, over low heat, add olive oil and the diced shallot. Stir occasionally and let it cook until translucent (about 4-5 minutes).

When the shallot is done, add the carnaroli rice, stir and make sure it’s well coated with the oil.

Once the rice is toasted (about 1 minute), add the wine, stir, and cook until the alcohol has evaporated or reduced by half.

Add the tomato concentrate, stir it through and cook for 1 more minute.

Now add the passata, a pinch of salt and a ladle of stock to cover the rice.

Stir occasionally and make sure the rice does not stick to the bottom of the pan.

Once the stock is absorbed by the rice, add another ladle or two of the stock.

Repeat until you have used the majority of the stock and your rice is al dente (approximately 18 minutes).

Now stir in the butter, half of the capers, and some basil leaves finely chopped and checks for seasoning.

Once the butter is melted through the rice, cover it a let it rest for 1 minute.

Serve it on individual plates and top the rice with the rest of the capers, a few dollops of stracciatella, basil leaves and a final drizzle of Extra-Virgin olive oil.