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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 -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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