Risotto with Mozzarella & Hot Pepper Flakes

This risotto loads up on Mediterranean flavor: Kalamata olives, oil-packed sun-dried tomatoes, red bell pepper, and hot pepper flakes all stirred into creamy arborio rice, then finished with melted mozzarella and grated Parmesan. It’s bolder and more loaded than a traditional risotto, closer to a one-pot Italian dinner than a simple side.

The risotto technique here is the classic ladleful-at-a-time method. Toast the rice in oil with the sautéed onion, red pepper, and garlic for two minutes first. This coats each grain in fat, which prevents them from sticking together and gives the finished risotto its characteristic individual-grain chewiness at the center. Then add heated chicken broth slowly, one ladle at a time, stirring often and waiting until each addition is absorbed before adding the next.

The olives and sun-dried tomatoes go in about 20 minutes into the cook, during the uncovered final stage. Adding them earlier would muddy their distinct flavors. The risotto is done when it’s creamy and flowing but each grain still has a slight al dente bite at its core, about 30 minutes total.

Stir in the shredded mozzarella, chopped parsley, and Parmesan at the very end, off the heat. The residual warmth melts the cheeses into long, stretchy strands that make the risotto incredibly creamy.

Kitchen Tips

• Keep the broth hot in a separate pot; cold broth shocks the rice and slows cooking
• Stir often but not constantly; every minute or so is enough
• The finished risotto should flow like lava, not sit in a stiff mound
• Use part-skim mozzarella as specified; whole-milk mozzarella can make it greasy

Variations

• Mushroom addition: Stir in sautéed cremini mushrooms with the olives
• Arugula finish: Fold in a handful of fresh arugula with the cheese at the end
• Sausage: Add crumbled cooked Italian sausage for a heartier main course