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How to make... Risotto Caprese; Italian chef Gennaro Contaldo will be at this year's Big Feastival, so to get you in the foodie festival mood, try his tomato and basil risotto inspired by the classic salad....

COOKING TIME: 30 MINUTES - SERVES 4 INGREDIENTS | 40g butter | 2 tbsp extra virgin olive oil | 1 small onion, finely chopped | 2 handfuls basil leaves | 260g cherry tomatoes, quartered | 320g Arborio risotto rice | 100ml white wine | 1.5 litres hot vegetable stock (bouillon) | 200g mozzarella, cubed | 30g grated Parmesan | Black pepper, to serve 1 Heat half the butter and all of the olive oil in a large, heavy-based saucepan set over a medium heat.

2 Add the onion and a couple of the basil leaves and sweat for 2 mins. Then stir in the tomatoes and continue to sweat for 1 min.

3 Stir in the rice, making sure each grain is coated in oil. Add the wine and cook until the rice absorbs it. Then add a couple of ladles of hot stock, stirring with a wooden spoon until the rice has absorbed it all.

4 Add a couple more ladles of stock and continue to cook in this way, stirring and adding stock, for 17-20 mins, until the rice is cooked al dente.

5 Remove from the heat and add the remaining butter along with the mozzarella, stirring well until it has melted into the risotto.

6 Stir in the Parmesan and remaining basil leaves, then serve with a grind of black pepper.

BIG FEASTIVAL, 23-25 AUGUST HIGHLIGHTS: From great music to award-winning food (plus an appearance from Gennaro!), there's something for everyone. Buy tickets at

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Title Annotation:Features
Publication:The People (London, England)
Article Type:Recipe
Date:Jun 30, 2019
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