Fonterra Food Services
Risotto Formaggio
50g Western Star Butter
350g arborio rice
1 onion, diced
2 cloves garlic, crushed
65ml white wine
1 litre warm chicken or vegetable stock, preferably low salt
200g Perfect Italiano Shredded Mozzarella
50g Mainland Special Reserve Creamy Blue Wedge
1 tblsp olive oil
8 slices prosciutto, halved
8 sage leaves
Western Star Salted Butter
Heat Western Star Butter over a low heat and panfry rice, onion and garlic until lightly golden. Gradually add stock (about 250ml at a time), gently simmering to absorb in between each addition. Just prior to the last 250ml of stock being added, fold through both cheeses and allow to melt through.
Heat oil in a separate pan and panfry prosciutto and sage leaves until crisp.
Serve risotto in shallow bowls and top with crispy prosciutto and sage. Great with crusty toasts and a serve of crisp greens.

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