this is from Marcella Hazan - The Classic
Italian Cookbook.
it is a very simple dish but just incredible in
flavor and texture.
Rice with fresh basil and mozzarella cheese
1 tbls salt
1 1/2 cups arborio rice
6 tbls butter, cut up
2 tbls shredded fresh basil
1/14 cups mozzarella, shredded
on largest holes of the grater
2/3 cup freshly grated parmesan cheese
1. bring 3 quarts of water to a boil, add the salt, then the rice and mix with a wooden spoon. cover the pot and cook at a moderate but steady boil until the rise is tender but al dente. (about 15 - 20 min.) while cooking, stir from time to time with a wooden spoon.
2. drain and transfer the rice to a warm serving
bowl. mix in the cut up butter then add the asil
and mix.
3. add the shredded mozzarella and mix quickly
and thoroughly. (the heat of rice unravels the
mozzarella, forming a soft, fluffy skein of cheese and rice flecked with basil)
4. add the grated parmesan, stir two or three time and serve immediately.
mangia
Italian Cookbook.
it is a very simple dish but just incredible in
flavor and texture.
Rice with fresh basil and mozzarella cheese
1 tbls salt
1 1/2 cups arborio rice
6 tbls butter, cut up
2 tbls shredded fresh basil
1/14 cups mozzarella, shredded
on largest holes of the grater
2/3 cup freshly grated parmesan cheese
1. bring 3 quarts of water to a boil, add the salt, then the rice and mix with a wooden spoon. cover the pot and cook at a moderate but steady boil until the rise is tender but al dente. (about 15 - 20 min.) while cooking, stir from time to time with a wooden spoon.
2. drain and transfer the rice to a warm serving
bowl. mix in the cut up butter then add the asil
and mix.
3. add the shredded mozzarella and mix quickly
and thoroughly. (the heat of rice unravels the
mozzarella, forming a soft, fluffy skein of cheese and rice flecked with basil)
4. add the grated parmesan, stir two or three time and serve immediately.
mangia