Risotto is one of my all-time favorite dishes. I am always trying to hunt down restaurants that serve risotto, especially in Italy, because it requires love and attention in order to serve it, so it will almost always be amazing. I love thinking of new ways to make risotto and fun flavors to throw in, and this recipe was the result of my mom’s love of caprese-anything. Just utter the word “caprese” and you do not have to say anything further as my mom is already SOLD! This Balsamic Caprese Risotto has become the number one risotto recipe in the house.
Risotto was always somewhat intimidating to me because I would hear about how difficult it is to cook with all of the stirring and the gradual adding of liquid, and so I avoided it for a long time. But it is really not that difficult, it just takes a little time and attention with the stirring. Just get comfortable, grab a glass of wine, and settle in for some one-on-one personal time with your risotto. You can do it, too! It is definitely worth the effort and this dish will likely become a family favorite!
The Balsamic Caprese Risotto is perfectly creamy and cheesy. Mozzarella will melt into the dish and make it a little stringy and gooey. Also, the freshness of the tomatoes lightens the dish and the balsamic helps to cut through the richness of everything.
Want to amp up the balsamic? (Who doesn’t?!??!?!) Drizzle some of this quick and easy balsamic glaze over the top. YUM.
I love the little mozzarella balls because they are so festive, however you can just use chunks of mozzarella instead. Shredded can work however it will melt in like the Parmesan and you will not have any chunks of cheese. For this recipe I marinate the mozzarella in order to give the cheese itself some additional flavor.
The quality of both Parmesan and mozzarella in this dish is extremely important. The cheeses are a primary flavor and so you want to use ingredients that taste good as it will just make the dish better. I love to buy wedges of Parmesan Reggiano cheese and use (affiliate) one of my favorite tools, a food processor, to shred the brick and then I keep it in my refrigerator in plastic bags so that I always have fresh, quality cheese shredded on hand. If you make healthier and higher-quality foods easier to access, you will use them more often.
Looking for another risotto idea? Check out our Roasted Asparagus and Sweet Corn Risotto!