River Cottage

This is one of the easiest risotto recipes out there. Simply omit the mozzarella for a cheese-free version

Serves 4

• 750ml vegetable stock
• A large knob of butter
• 1 onion, finely chopped
• 250g risotto rice
• 1 ball of buffalo mozzarella (100–125g), torn or cut into chunks
• Sea salt and freshly ground black pepper

For the roasted tomato sauce

• 1.5–2kg ripe tomatoes, larger ones halved
• 3 garlic cloves, finely chopped
• Few sprigs of thyme
• Couple of sprigs of marjoram (optional)
• 2 tbsp rapeseed or olive oil
• Sea salt and freshly ground black pepper

To serve

• Extra virgin olive oil
• A couple of large handfuls of microsalads, or rocket (optional)

1. For the tomato sauce, preheat the oven to 180°C/Gas Mark 4. Lay the tomatoes, cut side up if halved, on a baking tray. Scatter over the garlic and herbs, and trickle over the oil. Season with plenty of salt and pepper. Put the tray in the oven for about an hour, maybe a bit longer, until the tomatoes are completely soft and pulpy, and starting to crinkle and caramelise on top. Set the tomatoes aside to cool off for half an hour or so. Then tip them into a large sieve and rub through with a wooden spoon, or use a traditional mouli. Discard the skin and pips.

2. For the risotto, bring the stock to a low simmer in a small saucepan. Keep over a very low heat. Heat the butter in a large saucepan over a medium-low heat. Add the onion and sweat for 8–10 minutes, until soft. Add the rice and cook, stirring, for a couple of minutes.

3. Now start adding the hot stock, about a quarter at a time. Let the risotto cook, stirring often, adding more hot stock as it is absorbed. After 20–25 minutes, the rice should be cooked, with just a hint of chalkiness in the middle, and you should have used up the stock.

4. Add the tomato sauce and cook for another couple of minutes, until piping hot, then remove from the heat. Stir in some salt and pepper, then add the mozzarella. Leave the risotto, covered, for a minute, then stir through the melting mozzarella, but not too thoroughly – you want to encounter stretchy, melty bits as you eat.

5. Serve topped with a generous trickle of extra virgin olive oil, with a tangle of microsalads or rocket on the side, if you like.