Sage Risotto With Fresh Mozzarella And Prosciutto Cooking Light Recipes

BAKED SAGE AND SAFFRON RISOTTO

Baked Sage and Saffron Risotto image

This baked herb risotto goes well with a stew dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
3 shallots, minced
1 cup Arborio rice
1/8 teaspoon saffron
1/2 cup dry white wine
2 cups homemade or low-sodium chicken stock, skimmed of fat
6 sage leaves (about 1 tablespoon), coarsely chopped, plus more for garnish
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon unsalted butter, cut into small pieces

Steps:

Heat oven to 450 degrees. In a medium ovenproof saucepan, heat oil over medium heat. Add shallots; cook, stirring until shallots are translucent, 2 to 3 minutes. Add rice, and stir until grains are shiny and well coated with oil, about 2 minutes more. Add saffron and wine, and continue cooking and stirring until liquid is absorbed, 3 to 5 minutes.
Add stock, sage, salt, and pepper. Cover saucepan; transfer to oven. Bake until all of the stock is absorbed and rice is tender, about 25 minutes.
Remove the cover from saucepan. Dot the top of the rice with butter, arrange sage over the rice, and bake until butter is melted, about 5 minutes more. Serve immediately.

SAGE RISOTTO WITH FRESH MOZZARELLA AND PROSCIUTTO (COOKING LIGHT)

Sage Risotto with Fresh Mozzarella and Prosciutto (Cooking Light) image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 11

Ingredients

28 ounces chicken broth
1 tablespoons butter
1 cups leeks
2 cloves garlic
1.25 cups arborio rice
0.25 teaspoons salt
0.5 cups dry white wine
1.5 tablespoons sage
4 ounces mozzarella cheese
2 ounces prosciutto
0.25 teaspoons black pepper

Steps:

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Melt butter in a medium sauté pan over medium heat. Add leek and garlic; cook for 3 minutes, stirring frequently. Add rice and 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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