← Back to Search Results Italian
mozzarella-rice

Comments: 0
 

Recipe

Mozzarella has the virtue of being lower in calories and fat than most cheeses, at only 80 calories per ounce. It is worth seeking out authentic fresh mozzarella for its sweet, milky flavor and its ability to melt in such a wonderfully satisfying way. Packaged low-moisture mozzarella is both rubbery and flavorless.

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.

Ingredients

  • 1 1/3 cups risotto rice, such as Arborio or Carnaroli
  • 1 tablespoon unsalted butter
  • ¼ cup chopped fresh basil
  • Kosher salt and freshly ground black pepper
  • 7 ounces salted fresh mozzarella cheese, coarsely shredded (1¾ cups)
  • ½ cup freshly grated Parmigiano-Reggiano cheese

Directions

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.


© 2001 Sally Schneider
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and includes 1/8 teaspoon of added salt.

312kcal (16%)
265mg (26%)
0mg (1%)
99mcg RAE (3%)
75mg
21mg
14g
0g
1g
36g
39mg (13%)
384mg (16%)
7g (35%)
12g (18%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
living-raw-food Living Raw Food
by Sarma Melngailis
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
big-fat-cookies Big Fat Cookies
by Elinor Klivans
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
cook-with-jamie Cook with Jamie
by Jamie Oliver
amor-y-tacos Amor Y Tacos
by Deborah Schneider
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?