Parmesan & Mozzarella Risotto Recipe


It seems as though each risotto I make tastes better than the last, but this one even got C.J.’s attention. We both decided that this was the best batch of risotto I had made yet.



  • 1 cup parmesan, grated
  • 1 cup fresh mozzarella, cubed
  • 3 cloves garlic
  • 1/2 whole large onion
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 1/2 cups Arborio rice
  • 3 cups vegetable stock
  • 2 cups chicken stock
  • 1 cup 1/2 and 1/2
  • 1 tbsp fresh basil, chopped
  • Salt and pepper, to taste


  1. Dice ½ of a large onion.
  2. Heat a large skillet over medium-low heat and add 1 tablespoon of olive oil. Then add 1 tablespoon of butter. Throw in the garlic and onion and sauté for a couple of minutes until the onion is translucent.
  3. Add the Arborio rice and stir to coat the rice thoroughly. Adding 1 cup at a time, add 7-8 ounces of the stock, stirring constantly after each addition. As soon as it appears that the rice has absorbed each helping of stock, add in the next helping. Do not stop stirring. This process will take at least 20 minutes. Rice is done when it no longer has a hard bite.
  4. When more of the broth is absorbed pour in 1 cup of half and half. Next add the cheeses and stir thoroughly. Add in plenty of fresh cracked pepper and top with fresh basil. Add salt to taste.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s