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Risotto With Mozzarella & Hot Pepper Flakes

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: RISOTTO WITH MOZZARELLA & HOT PEPPER FLAKES
 Categories: Rice, Cheese/eggs
      Yield: 6 Servings
 
      1 tb Olive oil
      2 tb Butter
      1 sm Onion, peeled and chopped
      1 md Red bell pepper, seeded
           And finely chopped
      2 md Cloves garlic, minced
  1 1/2 c  Arborio rice
    1/4 ts Hot red pepper flakes
      5 c  Chicken broth, heated
      8    Pitted kalamata olives,
           Coarsely chopped
      6    Sun-dried tomatoes packed in
           Oil, drained and slivered
      1 c  Shredded part-skim
           Mozzarella
    1/4 c  Finely chopped parsley
      2 tb Grated Parmesan cheese
 
  1. In a large skillet, preferably nonstick, or large pot, heat the
  oil and butter over medium heat until hot. Add the onion and red
  pepper; saute 5 minutes. Add the garlic and saute an additional
  minute. 2. Stir in the rice and hot pepper flakes.  Cook, stirring, 2
  minutes. Slowly start to add the liquid, about a ladleful at a time.
  Cook, covered, over medium-low heat, 10 minutes, stirring
  occasionally.  Add the liquid slowly and stir often. Wait until the
  liquid has been absorbed each time before adding the next ladleful.
  Repeat the cooking process, covered, 10 minutes. 3. Uncover and add
  the olives and sun-dried tomatoes. Continue adding the liquid and
  stirring often. The risotto should cook in about 30 minutes. (The
  finished risotto should be creamy, with a little chewiness at the
  center of the rice.) 4. Add the mozzarella, parsley and Parmesan,
  stirring until the cheese has melted.
 
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