RISOTTO WITH MOZZARELLA & HOT PEPPER FLAKES

      Title: RISOTTO WITH MOZZARELLA & HOT PEPPER FLAKES
  Categories: Cheese
       Yield: 6 Servings
  
       1 tb Olive oil
       2 tb Butter
       1 sm Onion, peeled and chopped
       1 md Red bell pepper, seeded
            And finely chopped
       2 md Cloves garlic, minced
   1 1/2 c  Arborio rice
     1/4 ts Hot red pepper flakes
       5 c  Chicken broth, heated
       8    Pitted kalamata olives,
            Coarsely chopped
       6    Sun-dried tomatoes packed in
            Oil, drained and slivered
       1 c  Shredded part-skim
            Mozzarella
     1/4 c  Finely chopped parsley
       2 tb 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 medium-low 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 sun-dried 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  On SUN, 4 JUN 1995 184729
   ~0700 (PDT)
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