Risotto con Carote e Mozzarella (Risotto with Carrots and Mozzarella)

Ingredients:

• Rice (Vialone, Carnaroli or Arborio): 300 gr. (10 ½ oz.)

• 1 fresh mozzarella ball (around 125 gr. or 4.4 oz.) - 1/2 cut into cubes, 1/2 sliced

• 1 white onion (around 30 gr. or 1oz.)

• 4 carrots sliced, green leafy part on (separated, washed, dried and chopped)

• 1 glass of white wine (your preference)

• Vegetable broth, about 900 gr. (0.95 quart) - heated

• 6 Basil leaves

• 2-3 T. Extra virgin olive oil

• Salt

Execution:

Clean and peel the carrots. Be sure to save the green leafy parts. Wash well and drain. Chop the onion and sauté in a pan with 2 tablespoons of e.v.o.o. until wilted. Add the rice. Stir and toast the rice (do not let it burn) for a few minutes. Add the glass of wine. Stir well.

Add the vegetable broth, a little at a time, and keep stirring the risotto for about 8 minutes. Add the carrots (sliced) and cook for another 10 minutes. Keep adding the vegetable broth as necessary so the risotto does not dry and stick to the pan. Add the chopped carrot greens finely chopped along with 6 shredded basil leaves and salt to taste.

When rice is cooked, add 1/2 the mozzarella cut into cubes and stir until melted. Serve very hot with the remaining mozzarella slices on top.