Pan Grilled Risotto With Mozzarella & Basil
|Risotto||2 Cup (32 tbs) (Basic, Adjust Quantity As Needed)|
|Garlic||1 Clove (5 gm), minced / pressed|
|Mozzarella cheese||8 Ounce, diced|
|Minced fresh basil/2 teaspoons dry basil||2 Tablespoon|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Prepare Basic Risotto, but add garlic with rice and omit Parmesan cheese called for.
When risotto is done, remove from heat and let cool for 25 to 30 minutes.
Then stir in mozzarella cheese, basil, and 1/2 cup of the Parmesan cheese.
Line a 9- by 13-inch pan with foil.
Spread risotto evenly in foil-lined pan.
Cover and refrigerate until firm (at least 2 hours) or for up to 3 days.
Invert risotto onto a board; carefully peel off and discard foil.
Cut risotto into 3-inch squares, then cut each square diagonally in half.
Melt 1 tablespoon of the butter in a wide nonstick frying pan over medium-high heat.
Add several risotto triangles (do not crowd pan); cook, turning once, until golden brown on both sides (5 to 6 minutes total).
As triangles are cooked, arrange them in a single layer on a heatproof platter and keep warm in a 300° oven.
Cook remaining triangles, adding remaining butter as needed.