Risotto With Sage and Cheese
by Editorial Staff
The risotto is prepared according to the classic recipe, and at the end is mixed with mozzarella cheese and fresh sage.
Serving: 4
Ingredients
- Arborio rice – 1.25 cups
- Mozzarella cheese (finely chopped) – 120 g
- Fresh sage (finely chopped) – 1.5-2 tbsp
- Prosciutto ham (chopped) – 60 g
- Chicken broth – 780 g
- Butter – 1 tbsp
- Leeks (finely chopped) – 1 cup
- Garlic (chopped) – 2 cloves
- Salt – 0.25 teaspoon
- Ground black pepper – 0.25 teaspoon.
- Dry white wine – 0.5 cups
- Sage, serving leaves (optional)
Directions
- In a small saucepan over medium heat, heat the broth to a hot state, but do not bring to a boil. Leave the broth on low heat.
- In a saucepan over medium heat, melt the butter, add the leek and garlic, and fry, stirring occasionally, for about 3 minutes.
- . Add rice and 1/4 teaspoon of salt to a saucepan, cook, stirring occasionally, for about 1 minute. Pour over the rice with wine, cook, stirring occasionally, for a couple of minutes.
- From this moment, you need to add 1/2 cup of hot broth to the saucepan, stirring well and letting the previous portion of broth evaporate completely. This process will take about 20 minutes, the rice in the risotto should be completely soft.
- Add chopped sage to the rice and cook the risotto for a couple of minutes. Remove the saucepan from the stove, add cheese to the risotto.
- Serve risotto in portioned plates, put in each portion 1.5 tbsp of ham. Sprinkle the risotto with ground black pepper and garnish with sage leaves.
Bon appetit!
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