Risotto ai Pomodori e Mozzarella Affumicata
Risotto with Tomatoes and Smoked Mozzarella


For the Sauce:
2 tablespoons extra-virgin olive oil
1 large garlic clove, peeled and lightly crushed
2 cup s canned Italian plum tomatoes with their juice, put through a
food mill to remove seeds
2 ounces smoked mozzarella, grated

For the Risotto:
4 to 5 cup s basic chicken broth
3 tablespoons unsalted butter
1/2 cup finely minced yellow onion
2 cup s imported Arborio rice or other rice for risotto
1/2 dry white wine
Salt if needed

Prepare the sauce: Heat the olive oil in a medium saucepan over medium heat.
Add the garlic and cook until it is golden on all 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 and 1/2 cup s of 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 Parmesan cheese 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. Serves 4 to 6.


"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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