Vegetable Risotto With Smoked Mozzarella Recipes

RISOTTO WITH TOMATOES, OLIVES, SMOKED MOZZARELLA

Steps:

• Heat the butter in pressure cooker over medium-high heat. When it begins to foam, add the leeks, herbs, and crushed red pepper and cook, stirring frequently, for 1 minute. Stir in the rice and coat it with the butter. Add the wine and cook over high heat, stirring, until it evaporates, about 1 minute. Add the tomatoes, broth and black olives.
• Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 4 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow any excess steam to escape.
• Boil over medium-high heat, stirring constantly, until the rice is tender but still chewy and the risotto loses most of its soupiness and becomes creamy and thick, 3 to 4 minutes. Turn off the heat and stir in the smoked mozzarella, green olives, parsley, and salt, if needed. Continue to stir just until the mozzarella has softened and the parsley becomes limp, about 30 seconds. Serve in large shallow bowls.

RISOTTO WITH SMOKED MOZZARELLA AND ESCAROLE

Steps:

• Prepare the escarole and set it aside.
• Heat the butter in a saucepan and add the onion. Cook, stirring, until the onion is wilted. Add the escarole and cook until it is wilted. Add the rice and cook, stirring, about one minute. Add the wine and cook, stirring, about two minutes, or until the wine is absorbed.
• Add the simmering broth, salt and pepper and cook over moderately high heat, stirring often from the bottom, about eight minutes. Add the mozzarella cheese and olive oil. Cook one minute and stir in the Parmesan cheese. Cook, stirring from the bottom, about three to five minutes.

VEGETABLE RISOTTO WITH SMOKED MOZZARELLA

Steps:

• Bring the broth and water to a boil in a large pot over high heat.
• Add the carrots, asparagus, bay leaf, 3 tablespoons of the fresh sage, salt and pepper to taste.
• Cover and lower the heat to medium.
• Cook, covered, at a medium boil, stirring occasionally for about 10 minutes or until the carrots are just tender.
• Set a colander into a large bowl, then carefully drain the vegetables and broth.
• Reserve the broth and vegetables separately.
• Heat the oil in a large, deep skillet over medium-low heat.
• Add the onion and sprinkle with salt and pepper.
• Cook, stirring occasionally for 5 minutes, or until the onion is softened.
• Add the rice, stirring to coat with the oil.
• Cook for 3 minutes, stirring frequently.
• Add the Limoncello and stir to coat the rice.
• Stir for one minute until the liquids are absorbed.
• Add 1 cup of the reserved broth.
• Stir constantly for about 2 minutes, or until the rice absorbs the broth.
• Add the remaining broth 1/2 cup at a time, stirring continuously for about 2 minutes after each addition, or until most of the broth is absorbed, but not dry.
• The dish should look creamy.
• Test the rice for doneness.
• Remove from the heat.
• Stir in the remaining 3 tablespoons of fresh sage, the reserved vegetables, the green peas, smoked mozzarella and Parmigiano-Reggiano cheese, stirring until the cheese melts slightly and the risotto is thick and creamy.
• Taste for seasonings.
• Serve immediately.

VEGETABLE RISOTTO

Steps:

• In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.