Recipe for...Risotto with Tomatoes and Mozzarella


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Risotto with Tomatoes and Mozzarella This recipe is rated : 0 Recipe Ingredients 5 1/2 cups vegetable stock 1/3 cup oil-packed sun-dried tomatoes 1 onion, chopped 2 cups Arborio rice 1 cup shredded mozzarella cheese 1 cup grated Parmesan cheese 1/4 cup chopped fresh basil Salt and pepper to taste Cooking Procedures In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside. In a large frying pan, warm 2 tbsp of oil from the tomatoes, add onion and saute until translucent; about 6 minutes. Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes. Add the mozzarelle cheese, Parmesan cheese, sun-dried tomatoes, 2 tbsp of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: st of the flour. Drop from a spoon two inches apart on greased pans. Bake in a moderate oven. Makes 7 dozen. :SOY FLOUR APPLE SAUCE CAKE 1 cup sugar. 1/2 tsp. nutmeg. 1/2 cup shortening. 1 cup seeded raisins. 1 tsp. salt. 2 cups apple sauce. \1/2 cups barley flour. 1/2 tsp. soda. 1/2 cup soy flour. 2 level tsp. baking powder. 1 tsp. cinnamon. 1 tsp. lemon extract. Cream together sugar and shortening and add salt, spices and floured raisins. Add soda to the apple sauce and stir it
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