Oh I love the creamy and wonderful flavor of a risotto. This is my entry for the 3rd birthday celebration of Presto Pasta Nights. The host this week is the creator of PPN, Ruth at Once Upon a Feast. So be sure to go visit on Friday for the whole round-up and celebrate the goodness of pasta and all it’s vareties.
Basil and Mozzarella Risotto
3 TBSP olive oil
1/2 medium onion finely diced
1 1/2 cups Arborio rice
4-6 cups warm chicken stock or broth, don’t let it boil
1/2 cup chopped fresh basil
5 ounces of fresh mozzarella finely diced
1/2 cup water or dry white wine
Heat olive oil in a heavy bottomed skillet on med-high heat. Add onion and cook until it starts to turn translucent. Add in the rice and stir to combine. Toast the rice a bit, over medium heat. Add the water or wine and let evaporate. Begin adding in the warmed stock or broth, starting with 1 cup at first. Stir and cook until the liquid is absorbed. Continue adding in the broth 1 ladle at a time, stirring and letting the liquid be absorbed before adding more. If you run out of warm broth add in warm water. It will take about 30 minutes or so until the rice is soft, we like it with just a tiny amount of bite to it. Remove from heat and stir in the mozzarella until combined and most of the cheese is melted. Add in the basil and some salt and pepper. Serve!
We served this with Pesto Chicken strips.
2 pounds of chicken breasts cut into strips
1/4 cup olive oil
3 TBSP red wine vinegar
2 cloves of garlic, crushed
salt and pepper
pinch of red pepper flakes
Pesto for the cooked chicken
Mix all and allow chicken to marinate for 30 min. or longer. Heat some olive oil in a pan on med-high heat and begin browning the stips, in batches if needed. Keep warm until all the chicken is brown a has a little crisp to it and is cooked through, about 10 minutes or so. Put all the chicken back in the warm pan and add 1/4-1/2 cup of pesto, jarred or fresh made. Stir and allow the flavors to combine over a low heat.