Lately, I’ve been making a lot of these beautiful ham and cheese potato croquettes. As a result, there has been quite a lot of mozzarella cheese left over.
On this slightly shorter week, we’ll post some great recipes for this delicious and versatile cheese. Buffalo mozzarella is the best quality but cow’s milk mozzarella is perfectly fine.
Herb Risotto with Mozzarella Glaze
Risotto is one of the cheapest meals you can make. It can seem a little tricky but it will turn out well as long you keep an eye on it. Be sure to use the right rice: arborio. You’ll find it in any supermarket. The stock must be the same temperature as the rice when you add it. This recipe will serve two.
- 115g (40z) arborio rice
- 450-600ml vegetable stock
- 1 onion, finely chopped
- 1 small garlic clove, chopped
- 27-55g (1-2 oz) coarsely chopped mozzarella
- Fresh chopped herbs (thyme, chives, basil, and tarragon will all work well)
- 1 tablespoon fresh parmesan cheese
- 27g (1oz) butter
- Splash of olive oil
- Melt the butter in a pan, add onions and garlic. Cook until the onions are soft but not brown
- Add the rice and stir until it the grains become translucent and are all coated in butter
- Add a ladle of warm stock to the rice. Cook until it is absorbed by the rice, then add another ladle. Keep adding stock ladle by ladle until the rice is cooked. It should be al dente, with a slight bite
- Stir in the parmesan and add more butter for a creamy consistency
- Now stir in the herbs
- Place in bowls, top with the mozzarella, and place under a hot grill just until the cheese melts. Trickle over a little olive oil. Serve with more parmesan.