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Pan Grilled Risotto With Mozzarella & Basil Recipe
|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)|
Serving size: Complete recipe
Calories 3023 Calories from Fat 1244
% Daily Value*
Total Fat 140 g216%
Saturated Fat 80.3 g401.6%
Trans Fat 0 g
Cholesterol 409.9 mg
Sodium 3338.1 mg139.1%
Total Carbohydrates 298 g99.3%
Dietary Fiber 8.7 g35%
Sugars 11.8 g
Protein 133 g265.2%
Vitamin A 101.5% Vitamin C 11.6%
Calcium 260.5% Iron 17.6%
*Based on a 2000 Calorie diet
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.