January 29, 2011

Mozzarella and Parsley Risotto

I have made this for many a dinner party and it is always a hit! Naturally gluten-free (and DELICIOUS), this is a great dish for the gluten-free and the gluten-full. This is very similar to the Spinach, Butternut Squash and Ricotta Risotto that I posted earlier.

What you need:
  • about 5 cups of chicken broth
  • a significant amount of white wine (1/2 cup, according to the recipe)
  • 2 tbsp. butter
  • 1 tbsp. oil
  • 1/3 cup finely chopped onion
  • 1.5 cups arborio rice
  • 4 oz. mozzarella cheese, cut into small cubes (Polly-O works the best. Fresh mozzarella doesn't quite work with this recipe)
  • another tbsp. of butter
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup grated parmesan cheese
Bring the broth to a simmer in a saucepan. In another large saucepan, heat the butter and oil. When melted, saute the onion for a few minutes until it is soft (NOT brown). Add the rice and coat in the oil/butter/onion mixture. Add about 1/2 cup of white wine and stir until completely absorbed. Continue to add the chicken broth and wine in 1/2 cup increments until the rice is soft (about 40 minutes or so). It's up to you to decide how much wine vs. chicken broth to use. I tend to drink wine while cooking with it, so I end up adding more than the 1/2 cup to the risotto as my hand gets heavier ;)
When the rice is tender (finally) add the mozzarella, tablespoon of butter, parsley and parmesan.. Stir to combine. Bellissimo!
:) The Celiac Seal

No comments:

Post a Comment