Recipe - Risotto With Mozzarella And Hot Pepper Flakes

1 tablespoon Olive oil
2 tablespoon Butter
1 small Onion, peeled and chopped
1 md Red bell pepper, seeded
And finely chopped
2 md Cloves garlic, minced
1 One half cup Arborio rice
One fourth teaspoon Hot red pepper flakes
5 cup Chicken broth, heated
8 Pitted kalamata olives,
Coarsely chopped
6 Sundried tomatoes packed in
Oil, drained and slivered
1 cup Shredded partskim
Mozzarella
One fourth cup Finely chopped parsley
2 tablespoon Grated Parmesan cheese

1. In a large skillet, preferably nonstick, or large pot, heat the oil and
butter over medium heat until hot. Add the onion and red pepper; saute 5
minutes. Add the garlic and saute an additional minute.

2. Stir in the rice and hot pepper flakes. Cook, stirring, 2 minutes.
Slowly start to add the liquid, about a ladleful at a time. Cook, covered,
over mediumlow heat, 10 minutes, stirring occasionally. Add the liquid
slowly and stir often. Wait until the liquid has been absorbed each time
before adding the next ladleful. Repeat the cooking process, covered, 10
minutes.

3. Uncover and add the olives and sundried tomatoes. Continue adding the
liquid and stirring often. The risotto should cook in about 30 minutes.
(The finished risotto should be creamy, with a little chewiness at the
center of the rice.)

4. Add the mozzarella, parsley and Parmesan, stirring until the cheese has
melted.

Data per serving: Calories.....360 Carbohydrates.......49g Monounsaturated
fat.....5g Protein......12g Sodium...........1077mg Polyunsaturated
fat.....1g Fat..........13g Saturated fat........5g
Cholesterol...........23mg

(From "Pilaf, Risotto and Other Ways with Rice" by Sada Fretz) Submitted By
CHERYL FEATHERS@ESKIMO.COM On SUN, 4 JUN 1995 184729 ~0700 (PDT)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini