RISOTTO WITH TOMATOES AND SMOKED MOZZARELLA (Risotto ai Pomodori e Moz zarella Affumicata)

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RISOTTO WITH TOMATOES AND SMOKED MOZZARELLA (Risotto ai Pomodori e Mozzarella

Affumicata)

 

Recipe By :Italy Al Dente by Biba Caggiano.Copyright 1998, HarperCollins

Publishers

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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For the Sauce:

2 tablespoons extra-virgin olive oil

1 large garlic clove -- peeled and lightly

crushed

2 cups canned Italian plum tomatoes with their

juice -- put through a food mill to remove seeds

2 ounces smoked mozzarella -- grated

For the Risotto

4 cups Broth or low-sodium canned -- (4 to 5)

3 tablespoons unsalted butter

1/2 cup finely minced yellow onion

2 cups imported Arborio rice or other rice for

risotto

1/2 dry white wine

Salt if needed

 

Prepare the sauce: Heat the oil in a medium saucepan over medium heat. Add the

garlic and cook until it is golden on both sides. Discard the garlic, add the

tomatoes, and simmer for 6 to 7 minutes. Add the mozzarella, stir for less than

1 minute, and turn the heat off under the skillet. (Makes approximately 1 1/2

cups sauce.)

 

Prepare the risotto: Heat the broth in a medium saucepan and keep warm over low

heat.

 

Heat the butter in a large skillet over medium heat. When the butter foams, add

the onion and cook, stirring, until the onion is pale yellow and soft, 4 to 5

minutes. Add the rice and stir quickly until it is well coated with the butter

and onion, 1 to 2 minutes. Add the wine and cook until it is almost all reduced.

Add 1/2 cup of the simmering broth or just enough to barely cover the rice.

Cook, stirring, until the broth has been absorbed almost completely. Continue

cooking and stirring the rice in this manner, adding the broth 1/2 cup or so at

a time for 12 to 13 minutes.

 

Now add a small ladle of the sauce and cook, stirring, until the sauce has been

absorbed. Keep cooking the rice, adding the sauce a little at a time, until all

the sauce has been used up and the rice has a moist, creamy consistency, about 5

minutes. Taste, adjust the seasoning, and serve.

 

Note: This risotto doesn't need Parmigiano or butter added at the last moment,

since the mozzarella binds the rice. Keep in mind that smoked mozzarella is

quite salty, and very probably this risotto will not need additional salt.

 

Variations: Without Tomatoes

For a Risotto with Smoked Mozzarella, but without the tomatoes, prepare the

risotto and cook it for 18 minutes. Add the cubed mozzarella directly to the

risotto, stir quickly to melt the cheese, and serve.

 

 

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Per Serving (excluding unknown items): 140 Calories; 15g Fat (98.8% calories

from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 23mg

Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0