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Lemon and Fresh Mozzarella Risotto

Lemon and Fresh Mozzarella Risotto

Serve 8


2 Tbsp. extra virgin olive oil

1 shallot, minced

1 small clove garlic, minced

2 cups Arborio rice

¼ cup dry white wine

4 ½ cups low-sodium chicken broth

4 Tbsp. fresh lemon juice

1 tsp. lemon zest

1 tsp. sea salt

½ tsp. lemon pepper

1 tsp. chopped fresh Italian parsley

2 Tbsp. unsalted butter

2 tablespoons Miceli's grated Parmesan

2 tablespoons Miceli's mascarpone cheese

½ cup Miceli's Fresh Mozzarella chopped


In a medium saucepan bring the broth to a simmer. Heat oil in large 12-inch skillet. Cook shallot and garlic until soft. Add rice and stir, cook for two minutes. Add wine and stir until wine has evaporated. Slowly add hot stock half a cup at a time. Stir continuously. Add salt and pepper to taste. Continue cooking on low heat for about 25 minutes, while adding more hot stock as needed, making sure that the rice is covered with liquid at all times. Five minutes or so before the rice is “Al Dente”, stop adding the broth and allow the rice to absorb all of the liquid. Taste and adjust seasoning. Add butter, lemon juice and zest. Stir in Miceli’s mascarpone cheese and sprinkle with parsley, Miceli’s Mozzarella and Parmigiano cheese and serve.
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