Risotto Mantecato

Chop the shallot very finely and sauté in olive oil. Add the long grain rice and sauté for two to three min, stirring throughout. Boil the chicken broth, pour half of it over the long grain rice and make fifteen min, pour the rest of the clear soup little by little.

Remove rissotto from the kitchen stove and cool for two to three min. Later stir heartily with a wooden spoon, incorporating pieces of mozzarella at the beginning, then Parmesan cheese and finally butter. Season strongly with salt and freshly ground pepper and bring to the table.

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