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Boiled Rice with Parmesan, Mozzarella, and Basil

Pomodori e Vino Posted on by

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Today is the last recipe in the Risotto chapter of Essentials of Classic Italian Cooking. This recipe is a rice recipe, not a risotto. But what a great way to end the chapter. If you like gooey cheese and rice, you’ll love this dish. What comfort food. For this recipe, you boil rice in water. When al dente, you place it in a warm bowl and add shredded mozzarella cheese and stir. The heat from the rice makes a gooey stringy concoction. You then add grated Parmesan cheese, stir, then add butter and shredded basil leaves, and stir again.
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Here’s a picture of the serving bowl. Makes you want to curl up in your pj’s in front of the fireplace with a bowl of this in one hand and a glass of wine in the other, doesn’t it?

Comments

Boiled Rice with Parmesan, Mozzarella, and Basil — 6 Comments

  4. My dear Cindy, you are as good with a camera as with a stirring spoon. Your photograph really transmits the feeling that one can experience when one has this dish. In our house it is a great comforter, we have it when we are out of sorts with our work, with the world, with ourselves, and lack the desire to eat anything else.
    Boiled rice is unbeatable for lifting spirits, but of course it must be dressed up in the Italian style. We have it also without mozzarella, adding to the hot, boiled rice sitting on a little puddle of its cooking liquid lots of salted butter, lots of grated parmesan, Victor performs his tossing trick, we may add a little grated nutmeg or black pepper, and we are ready to be made well again.
    I am so glad you are in tune with this kind of cooking.

  5. Cindy, I have never tried this, it looks amazing. Love your bowl and place mats, so elegant and understated, it allows this dish to be the star.

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