Sage Risotto with Fresh Mozzarella and Prosciutto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Diced mozzarella melts but doesn't completely disperse in this rice-based risotto. Little pockets of warm cheese will surprise and please you. Substitute basil for sage, if desired. Ingredients:
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 tablespoon butter |
1 cup finely chopped leek |
2 garlic cloves, minced |
1 1/4 cups arborio rice |
1/4 teaspoon salt |
1/2 cup dry white wine |
1 1/2 to 2 tablespoons finely chopped fresh sage |
1 cup (4 ounces) finely chopped fresh mozzarella cheese |
2 ounces prosciutto, chopped (about 1/3 cup) |
1/4 teaspoon freshly ground black pepper |
sage sprigs (optional) |
Directions:
1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Melt butter in a medium sauté pan over medium heat. Add leek and garlic; cook for 3 minutes, stirring frequently. Add rice and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in chopped sage, and cook for 2 minutes. Remove from heat; stir in mozzarella. Spoon 1 cup risotto into each of 4 bowls; top each serving with about 1 1/2 tablespoons prosciutto. Sprinkle with black pepper. Garnish with sage sprigs, if desired.
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