4 servings

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.

How to Make It

Step 1

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Step 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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Ratings & Reviews

Vicuska's Review

May 06, 2013
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!!!

Jestep's Review

March 25, 2013

SingingGourmand's Review

December 27, 2012
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.

EllenDeller's Review

December 03, 2012
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!

Heidelind1's Review

March 18, 2012
This was good, but too be honest, I was expecting this to be amazing. It was just good. Kind of bland.

Katmanduu's Review

February 22, 2012
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.

Stefanie05's Review

September 10, 2011
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.

wetmywhistle's Review

July 27, 2011
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.

Cherby78's Review

March 26, 2011
Everything about this recipe is perfect! My entire family loved it.

Belladonna714's Review

September 23, 2010
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.