Sorrento style risotto

With lots and lots of tomato, a cascade of stringy mozzarella and fresh basil: what more can you say about Sorrento risotto? We reveal the recipe to you.

Sorrento Risotto is a very tasty preparation from Southern Italy, a perfect recipe for Sunday lunch but also the smart way to recover leftover rice from the day before. It can be divided into two procedures, cooking the rice from scratch, or using the leftover rice from Sunday lunch and cooking it in the oven as if it were a flan. Below, we discover all the secrets for making an excellent risotto of the peasant tradition, a tasty first course of Italian cuisine that will bring a lot of joy to the table, for adults and children.

Preparation of baked Sorrento risotto

1. The first thing to do is make the tomato puree. Finely chop the white onion and let it fry and brown with a little EVO oil .
2. Add the tomato puree or peeled tomatoes, salt and pepper. Also add the fresh basil leaves.
3. If you don't use leftover rice, boil it in plenty of salted water, draining it al dente.
4. Place the rice on a baking tray previously greased with a little extra virgin olive oil, and add a few tufts of butter on top. Also lay out the mozzarella cut into slices , keeping a few pieces for decoration.
5. Complete with fresh basil and bake for about 25-30 minutes at 180° C.
6. Once out of the oven, add the remaining mozzarella and your Sorrento risotto is ready, a traditional first course.

And if you liked this recipe, you can't miss trying the Sorrento gnocchi !

Primo Chef's advice for making Sorrento risotto

The Sorrento risotto recipe can be made in two variations: cooking the rice from scratch, creaming it with lots of tomato and butter and only if you like it you can finish the dish with a short gratin in the oven . The second recipe, which is the traditional one that we have decided to explain to you step by step today, uses leftover rice from the day before. With this last variant , the one of humble origins, you obtain a sort of very tasty and stringy timbale that children will especially like.

storage

Baked Sorrento rice, already being a recycled recipe in itself, should be consumed immediately, but you can keep part of it in an airtight container in the refrigerator, for a maximum of 2 days .

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