Mozzarella | Parmesan | Risotto

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.


  1. Pre – Blanched Arborio Rice x 6 Tablespoons
  2. Medium Spanish Onion x ½ Finely Diced
  3. Garlic Clove x 1 Finely Chopped
  4. Butter x 2 Tablespoons
  5. White Wine x Splash
  6. Grated Parmesan x 1 Tablespoon
  7. Sliced / Grated Mozzarella x 50 g
  8. Vegetable Stock x 200 ml (Freshly made or a stock cube and water)

Garnish For The Risotto

  1. Parmesan Crisp x 1
  2. Mozzarella Pieces x 3
  3. Basil Leaf x 1

Preparing The Ingredients

  1. The arborio rice has been cooked  for 8 minutes, drained and chilled ready to use
  2. Peel and finely dice the onion
  3. Peel and finely chop the garlic clove
  4. Grate the parmesan on a fine grate
  5. The mozzarella can be cut down into small pieces leaving a few bits for the garnish
  6. Make up the vegetable stock, freshly made or a stock cube in water

Cooking The Risotto

  1. Heat a pan up to medium heat and add a little oil
  2. Drop in the onions and garlic and cook for 2 minutes
  3. Add the arborio rice and stir in for 1 minute
  4. Pour in a splash of white wine and reduce
  5. Add a small ladle of stock and mix until all absorbed
  6. Add the butter, parmesan and mozzarella and stir in
  7. 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