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Categories:Viewed: 24 - Published at: 5 years ago
Ingredients
- 1 1/3 cups risotto rice, such as Arborio or Carnaroli
- 1 tablespoon unsalted butter
- 1/4 cup chopped fresh basil
- Kosher salt and freshly ground black pepper
- 7 ounces salted fresh mozzarella cheese, coarsely shredded (1 3/4 cups)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
Method
- Bring a medium heavy saucepan of water to a boil; salt liberally.
- Stir in the rice, reduce to a simmer, and cook until the rice is tender but still slightly firm, about 20 minutes.
- Drain the rice well and return it to the hot pan, or transfer it to a warm serving dish.
- Toss with the butter, basil, and salt and pepper to taste.
- Add the mozzarella, stirring until it is stringy and melted.
- Serve at once, passing the Parmigiano-Reggiano on the side.
