Rice with Mozzarella and Herbs
|Water||7 Pint (4 Liters)|
|Arborio rice||10 Ounce (315 Gram)|
|Butter||3 Ounce, cut into small pieces (90 Gram)|
|Fresh mixed herbs||2 Tablespoon, chopped|
|Grated mozzarella cheese||8 Ounce (250 Gram)|
|Grated fresh parmesan cheese||2 Ounce (60 Gram)|
|Freshly ground black pepper||To Taste|
1. Place water in a large saucepan and bring to the boil. Add rice and cook, covered, for 15-20 minutes or until the rice is just tender. Stir occasionally during cooking to prevent sticking.
2. Drain, then return rice to same pan. Stir in butter and chopped herbs then fold through mozzarella and Parmesan cheeses and season to taste with black pepper. Transfer to a warm serving dish and serve immediately.