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)
How to Make It
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 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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Loved it! I followed others' suggestions and crisp up the prosciutto, and not to mix the rice too much with the cheese, so the cheese did not make the rice mushy. I also needed a bit more broth to fully cook the rice. It turned out perfect. Yummm!!!
This is AMAZING - one of my favorite CL recipes ever! Some recommendations -- when you add the rice, cook it until it starts to get translucent, then add the wine. Make sure the wine is WARM -- otherwise, the rice will flake and the center will remain firm.
I find that it needs almost a cup more broth in order to become soft, but that's my only complaint about this otherwise fantastic dish. We like strong flavors but are satisfied with only 1 TB of fresh sage; more might be a bit much. Served with baby broccoli blanched, then sauteed in 1/2 TB olive oil, with lemon juice. What a great dish!
I love rissoto, so I figured I would like this and I did. I think the sage in it was perfect and I didnt find it overpowering at all. I did crisp up my proscuitto and then crumble it on top; that added a nice texture.
I loved the taste of this risotto. I did fry the prosciutto as recommended by others. I evidently stirred the risotto too much after adding the mozzarella, because rather than having the "pockets" of warm cheese described in the notes, I had a cheesy, gooey mess :) It was delicious, although perhaps not my prettiest dish.
This was fantastic, though I must note I made a few changes.
I didn't have leek, so I substituted two small shallots. I also didn't have sage, so I used rosemary.
I had two extra jalapenos, which I tossed in after melting the butter (with the shallots and garlic). I left about a teaspoon of jalapeno seeds. I couldn't recommend using the jalapenos more. It may sound a bit odd with rosemary, but just try it!
My crew *loved* this dish. I think I'll take the above recommendation about frying up the prosciutto to get the crispy-ness next time.
This risotto was good but you must love sage! I only used 1 1/2 Tbsp. and it was very prominent. I would probably make this again but back off just a little on the fresh sage, and may take another reviewers advice and crisp up the proscuitto a little before topping.
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