Hmmm... interesting experiment.
It did not live up to expectations. Disclaimer: it's supposed to be risotto with tomato and mozarella...
The picture in the recipe looked delicious, but we didn't have any more risotto and neither did the supermarket. So my dad suggested we use rigatoni because he really likes it.
The real problem was the cheese: after we finished the whole tomato sauce, we had to add the torn mozzarella. We had to add all the pasta water because the cheese began to thicken. We stirred it and it dissolved, but as soon as we put a lid on the pan the cheese clumped within seconds. We kept stirring, mixing and trying to incorporate the cheese into the pasta as best we could. In the end we just scooped it into the plates with cheese stringing everywhere.
But it smelled and tasted absolutely delicious and I later scooped up and ate the chewy cheese left in the pan using a massive spoon :p
This was our 3rd attempt at making a sauce with mozzarella, with the same result. I think mozzarella would only work in risotto because it's also gooey and sticky.
Oh, and guess what happened the next morning?
My mum found a box of risotto.
Risotto with Tomato and Mozzarella
Note: I thought of adding a couple of sprigs rosemary as a garnish, but my dad said it's better to add it to the olive oil while the onions are cooking, and he was right! It gives the entire dish a wonderful aroma and even bites that didn't have any rosemary leaves in them tasted of rosemary. Our tomatoes hadn't collapsed after 50 minutes of cooking, so I mashed them a bit with a rubber spatula and baked them for 5-10 more minutes. If (for some odd reason) you're making it with pasta, add the tomatoes to the onions, boil, stir, mix in the cheese and stir in the pasta.
serves 4, active time 40, total time 50