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In this wonderfully simple recipe that I learned from reading Marcella Hazan, hot boiled risotto rice is mixed with fresh mozzarella cheese and fresh basil. The heat of the rice melts the mozzarella into thin strands, making an utterly satisfying quick main course. Although I usually make this dish with a round-grain risotto rice such as Arborio or Carnaroli, you can use just about any large-kernel grain you like, such as brown rice or farro. The only caveat is that this dish must be eaten at once, while it is hot, or it will cool into a rubbery mass.
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.
from Sally Schneiders' A New Way to Cook, (c) 2001 by Sally Schneider, published by Workman Publishing
Recipe courtesy of Cookstr