Mozzarella and Parmesan Risotto
A simple risotto with mozzarella cheese and a parmesan crisp. The arborio rice has been pre-blanched. This results in a quicker risotto for a great result in half the time. The stock needs to be added gradually and stir in well until absorbed.
Ingredients
- Pre – Blanched Arborio Rice x 6 Tablespoons
- Medium Spanish Onion x ½ Finely Diced
- Garlic Clove x 1 Finely Chopped
- Butter x 2 Tablespoons
- White Wine x Splash
- Grated Parmesan x 1 Tablespoon
- Sliced / Grated Mozzarella x 50 g
- Vegetable Stock x 200 ml (Freshly made or a stock cube and water)
Garnish For The Risotto
- Parmesan Crisp x 1
- Mozzarella Pieces x 3
- Basil Leaf x 1
Preparing The Ingredients
- The arborio rice has been cooked for 8 minutes, drained and chilled ready to use
- Peel and finely dice the onion
- Peel and finely chop the garlic clove
- Grate the parmesan on a fine grate
- The mozzarella can be cut down into small pieces leaving a few bits for the garnish
- Make up the vegetable stock, freshly made or a stock cube in water
Cooking The Risotto
- Heat a pan up to medium heat and add a little oil
- Drop in the onions and garlic and cook for 2 minutes
- Add the arborio rice and stir in for 1 minute
- Pour in a splash of white wine and reduce
- Add a small ladle of stock and mix until all absorbed
- Add the butter, parmesan and mozzarella and stir in
- Pour in a little more stock and mix until absorbed (Repeat this process until the rice has cooked)
Finishing My Mozzarella And Parmesan Risotto
- Remove the pan from the heat and rest for 2 minutes
- Plate the risotto and garnish with the parmesan crisp, basil leaf and pieces of the mozzarella
