Risotto - Baked with mozzarella

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the vegetable stock and keep it hot.

Step 2

Mince the onions until they are quite small, so they can melt while cooking.

Step 3

Put a couple of spoon of olive oil in a large pan and when is hot ease down the onions and stir for few minutes. When you see that the onion is becoming translucent, add the rice.

Step 4

Once the rice is also translucent, pour the white wine in the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids.

Step 5

Add saffron and a bit of salt and cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir.

Step 6

When the rice is soft and creamy, switch of the heat and add some grated parmesan to the risotto and stir for a couple of minutes. Let the risotto cool down completely.

Step 7

Slice the mozzarella.

Step 8

Once the risotto is completely cold, spread it into a baking dish. Add the mozzarella and mix.

Step 9

Bake the risotto for about 20 minutes into the oven.