Mozzarella Rice

• 1 1/3 cups risotto rice, such as Arborio or Carnaroli
• 1 tablespoon unsalted butter
• 1/4 cup chopped fresh basil
• Kosher salt and freshly ground black pepper
• 7 ounces salted fresh mozzarella cheese, coarsely shredded (1 3/4 cups)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

1. Bring a medium heavy saucepan of water to a boil; salt liberally.
2. Stir in the rice, reduce to a simmer, and cook until the rice is tender but still slightly firm, about 20 minutes.
3. Drain the rice well and return it to the hot pan, or transfer it to a warm serving dish.
4. Toss with the butter, basil, and salt and pepper to taste.
5. Add the mozzarella, stirring until it is stringy and melted.
6. Serve at once, passing the Parmigiano-Reggiano on the side.

risotto rice, unsalted butter, fresh basil, kosher salt, mozzarella cheese, cheese

Taken from www.cookstr.com/recipes/mozzarella-rice (may not work)