Recipe

Gary Rhodes - Potato, Scallion, And Mozzarella Risotto Recipe


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Ingredients
  • 2 bunches scallions (green onions) .
  • 1-2 c coarsely grated mozzarella cheese (1/4 c per portion) .
  • 1 1/4 c arborio rice .
  • virgin olive oil, to serve .
  • salt & freshly ground black pepper, to taste .
  • 2 1/4 c vegetable stock .
  • 4 tbsps butter .
  • 2 large potatoes, cut in 1/4 inch dice .
  • 2-3 tbsps grated parmesan cheese (optional) .
  • 1 onion, finely sliced .
  • 1 1/3 c mashed potatoes

Directions
  • Step #1 Shred the scallions finely, separating the white from the green.
  • Step #2 Blanch the green scallion in boiling water until tender, then strain.
  • Step #3 Melt the butter in a saucepan & add the sliced onion with the shredded whites of scallion.
  • Step #4 Cook without letting them brown for a few mins until softened.
  • Step #5 Add the rice & continue to cook for a few mins.
  • Step #6 While the onions & rice are cooking, heat the stock.
  • Step #7 Add the stock, a ladle at a time, stirring the rice continuously.
  • Step #8 Once the rice has absorbed the stock, add another ladleful & continue to cook & stir; repeat until the rice is tender.
  • Step #9 This process will take 20-30 mins.
  • Step #10 While the rice is cooking, boil the sliced potatoes until tender.
  • Step #11 To finish the risotto add the mashed potatoes & Parmesan, to lift all the flavors, if using, with the sliced potatoes & greens of scallions.
  • Step #12 Check the seasoning & add salt & pepper to taste; add a little more stock, if necessary, to give a looser, creamier consistency.
  • Step #13 Add the mozzarella & let it melt into the risotto or - as I like to do - serve the risotto in bowls & sprinkle the mozzarella on top.
  • Step #14 Put the bowls under the broiler to melt the cheese for a few seconds.
  • Step #15 Now just drizzle with olive oil & serve.
  • Step #16 Note: You could add half the mozzarella to the risotto & use the remainder to sprinkle it over the top.
  • Step #17 You can also add an extra 2 - 4 tbsps butter to enrich the dish.
  • Enjoy the Gary Rhodes - Potato, Scallion, & Mozzarella Risotto recipe

Related Categories

Pasta And Rice / Pasta
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