Best 5 Sage Risotto With Fresh Mozzarella And Prosciutto Recipes

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Indulge in the symphony of flavors and textures presented by Sage Risotto with Fresh Mozzarella and Prosciutto. This delectable dish combines the earthy notes of sage, the creamy richness of risotto, the delicate sweetness of fresh mozzarella, and the salty savoriness of prosciutto. Experience a culinary journey that tantalizes your taste buds with every bite. Elevate your culinary repertoire with this exquisite creation, perfect for impressing dinner guests or enjoying a special meal at home. Discover the art of crafting this dish with our comprehensive recipe, including step-by-step instructions and a list of essential ingredients.

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SAGE RISOTTO WITH MOZZARELLA AND PROSCIUTTO



Sage Risotto With Mozzarella and Prosciutto image

From Cooking Light. You can sub basil for sage. Has little melty pockets of warm cheese! Perfect light no meat meal.

Provided by Pebbles

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 (14 ounce) cans fat free chicken broth
1 tablespoon butter
1 cup finely chopped leek
2 minced garlic cloves
1 1/4 cups arborio rice
salt and pepper
1/2 cup dry white wine
1 1/2-2 tablespoons finely chopped fresh sage
1 cup finely chopped fresh mozzarella cheese (about four ounces)
1/3 cup prosciutto (about 2 ounces)

Steps:

  • Bring broth to simmer over low heat, do not boil.
  • Melt butter in saute pan over medium heat, add leeks and garlic, cook 3 minutes, stirring often.
  • Add rice and salt, cook for 1 minutes, stirring constantly.
  • Add wine, cook 2 minutes or until almost completely absorbed, stirring constantly.
  • Add broth 1/2 cup at a timing stirring constantly until each 1/2 cup is absorbed about 20 minutes total.
  • Stir in chopped sage and cook 2 minutes.
  • Remove from heat, stir in mozzarella.
  • Ladle into four bowls, sprinkle with about 1 1/2 tablespoons proscuitto and some black pepper.

Nutrition Facts : Calories 383.7, Fat 10, SaturatedFat 5.7, Cholesterol 29.8, Sodium 1014.6, Carbohydrate 55.2, Fiber 2.5, Sugar 1.8, Protein 11.9

PROSCIUTTO & SAGE CROSTINI



Prosciutto & Sage Crostini image

Make and share this Prosciutto & Sage Crostini recipe from Food.com.

Provided by SpicyGodess

Categories     European

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 rustic baguette
prosciutto, 1 per slice bread
1 fairly good quality fresh mozzarella ball (ovolini)
fresh sage leaf
1/4 cup butter
salt and pepper

Steps:

  • Slice bread on the diagonal (eg. ///) approximately ½" thick. Place sliced bread in an even layer on a baking sheet.
  • Brown ¼ cup of butter in a pan - when putting the butter in the pan add sage leaves (the number of bread slices you have), add salt and pepper to taste while allowing all ingredients to brown together in the butter. Remember, the prosciutto is a cured ham, thus there is salt already in the meat, do not add too much into your butter.
  • Place one slice of prosciutto on each slice of bread - making sure the prosciutto is not hanging over a lot on the bread (kind of clump it, making little waves in the meat).
  • Slice the mozzarella in ¼" thick slices (the number of bread slices you have), and place on top of the prosciutto.
  • At 350°, bake the bread in the oven until the mozzarella is melted and just barely turning golden.
  • Take the bread out of the oven, and spoon your browned butter over top of each slice of bread, don't over use the butter or everything will be mushy.
  • Place one sage leave on top of each slice, and now you're ready to serve!

Nutrition Facts : Calories 561, Fat 10.8, SaturatedFat 5.7, Cholesterol 20.3, Sodium 943, Carbohydrate 96.3, Fiber 4.1, Sugar 4.4, Protein 20.1

BAKED SAGE AND SAFFRON RISOTTO



Baked Sage and Saffron Risotto image

This baked herb risotto goes well with a stew dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 10

2 tablespoons olive oil
3 shallots, minced
1 cup Arborio rice
1/8 teaspoon saffron
1/2 cup dry white wine
2 cups homemade or low-sodium chicken stock, skimmed of fat
6 sage leaves (about 1 tablespoon), coarsely chopped, plus more for garnish
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon unsalted butter, cut into small pieces

Steps:

  • Heat oven to 450 degrees. In a medium ovenproof saucepan, heat oil over medium heat. Add shallots; cook, stirring until shallots are translucent, 2 to 3 minutes. Add rice, and stir until grains are shiny and well coated with oil, about 2 minutes more. Add saffron and wine, and continue cooking and stirring until liquid is absorbed, 3 to 5 minutes.
  • Add stock, sage, salt, and pepper. Cover saucepan; transfer to oven. Bake until all of the stock is absorbed and rice is tender, about 25 minutes.
  • Remove the cover from saucepan. Dot the top of the rice with butter, arrange sage over the rice, and bake until butter is melted, about 5 minutes more. Serve immediately.

SAGE RISOTTO WITH FRESH MOZZARELLA AND PROSCIUTTO (COOKING LIGHT)



Sage Risotto with Fresh Mozzarella and Prosciutto (Cooking Light) image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 11

28 ounces chicken broth
1 tablespoons butter
1 cups leeks
2 cloves garlic
1.25 cups arborio rice
0.25 teaspoons salt
0.5 cups dry white wine
1.5 tablespoons sage
4 ounces mozzarella cheese
2 ounces prosciutto
0.25 teaspoons black pepper

Steps:

  • Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  • Melt butter in a medium sauté pan over medium heat. Add leek and garlic; cook for 3 minutes, stirring frequently. Add rice and salt; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in chopped sage, and cook for 2 minutes. Remove from heat; stir in mozzarella.
  • Spoon 1 cup risotto into each of 4 bowls; top each serving with about 1 1/2 tablespoons prosciutto. Sprinkle with black pepper.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

RISOTTO CROQUETTES WITH MOZZARELLA AND PROSCIUTTO



Risotto Croquettes with Mozzarella and Prosciutto image

Categories     Rice     Appetizer     Fry     Mozzarella     White Wine     Prosciutto     Bon Appétit     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 12

Number Of Ingredients 12

3 cups canned low-salt chicken broth
1 tablespoon unsalted butter
1/2 medium onion, chopped
1 1/4 cups (8 to 9 ounces) arborio rice
1/3 cup dry white wine
1/2 cup freshly grated Parmesan
2 large eggs
All purpose flour
2 cups finely ground fresh breadcrumbs made from crustless Italian or French bread
2/3 cup finely diced whole-milk mozzarella cheese
1/3 cup finely chopped prosciutto
Vegetable oil (for deep-frying)

Steps:

  • Bring broth to boil in heavy small saucepan. Remove from heat and cover. Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté 4 minutes. Add rice; stir 1 minute. Add wine and stir until absorbed, about 1 minute. Add 1/2 cup broth and simmer until liquid is absorbed, stirring often. Cook until rice is just tender and risotto is creamy, adding broth 1/2 cup at at time, stirring frequently and allowing each addition to be absorbed before adding next, about 25 minutes. Mix in Parmesan. Season risotto with salt and pepper. Cool completely. Mix in 1 egg. Cover and chill.
  • Place some flour in 1 bowl; place remaining egg in another bowl and beat to blend. Place breadcrumbs in third bowl. Using moistened hands, shape 1/4 cup (packed) cold risotto into ball. Poke hole in center. Fill with 1 rounded teaspoon mozzarella and 1 teaspoon prosciutto. Press risotto over filling. Coat rice balls in flour, then egg, then breadcrumbs. Place on rack to dry. Repeat with remaining risotto, filling and coating. Let rice balls stand at least 30 minutes and up to 1 hour.
  • Pour 1 1/2 inches oil into heavy medium pot. Attach deep-fry thermometer and heat oil to 360°F. Fry balls, 3 at a time, until golden and crusty, turning once, about 2 minutes. Drain on paper towels. Serve hot or at room temperature.

Tips:

  • For the best flavor, use fresh sage. If you don't have fresh sage, you can use 1/2 teaspoon of dried sage.
  • Use a good quality risotto rice. Arborio or Carnaroli are both good choices.
  • Cook the risotto over medium-low heat and stir frequently. This will help the rice to release its starch and create a creamy sauce.
  • Add the Parmesan cheese and butter at the end of cooking. This will help to make the risotto rich and flavorful.
  • Serve the risotto immediately, topped with fresh mozzarella, prosciutto, and a drizzle of olive oil.

Conclusion:

This sage risotto is a delicious and easy-to-make dish that is perfect for a special occasion. The combination of sage, mozzarella, and prosciutto is a classic flavor combination that is sure to please everyone at the table. So next time you're looking for a new and exciting risotto recipe, give this one a try.

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