Gary Rhodes - Potato, Scallion, and Mozzarella Risotto

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Shred the scallions finely, separating the white from the green.
  • Blanch the green scallion in boiling water until tender, then strain.
  • Melt the butter in a saucepan and add the chopped onion with the shredded whites of scallion.
  • Cook without letting them brown for a few minutes until softened.
  • Add the rice and continue to cook for a few minutes.
  • While the onions and rice are cooking, heat the stock.
  • Add the stock, a ladle at a time, stirring the rice continuously.
  • Once the rice has absorbed the stock, add another ladleful and continue to cook and stir; repeat until the rice is tender.
  • This process will take 20-30 minutes.
  • While the rice is cooking, boil the diced potatoes until tender.
  • To finish the risotto add the mashed potatoes and Parmesan, if using, to lift all the flavors, with the diced potatoes and greens of scallions.
  • Check the seasoning and add salt and pepper to taste; add a little more stock, if necessary, to give a looser, creamier consistency.
  • Add the mozzarella and let it melt into the risotto or - as I like to do - serve the risotto in bowls and sprinkle the mozzarella on top.
  • Put the bowls under the broiler to melt the cheese for a few seconds.
  • Now just drizzle with olive oil and serve.
  • Note: You could add half the mozzarella to the risotto and use the remainder to sprinkle over the top.
  • You can also add an extra 2 - 4 tablespoons butter to enrich the dish.
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