A rich, velvety tomato broth simmered with rice and finished with strings of melted mozzarella and a golden butter swirl.
60 gMozzarella cheese
40 gButter
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300 gTomatoes
50 gOnion
0.5 cupRice
1.75 cupsWater
2 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Heat the oil and half the butter in a pot over medium heat and sauté the grated onions until pale and soft.
Add the chopped tomatoes and season with salt and black pepper, cooking until they turn into a thick paste.
Pour in the water and bring to a gentle simmer.
Stir in the rice, cover, and cook until the rice is very soft and the liquid has thickened.
Stir in the remaining butter to emulsify the soup.
Turn off the heat, sprinkle in the shredded mozzarella, and stir gently until the cheese creates long, melty strings throughout the soup.