Tonight would have to be a quick dish. With my husband under the weather so I was on my own for dinner. Like you, I didn’t want to spend much time in the kitchen because I was hungry and had lots of work to get done.
I decided to make my quick orzo risotto recipe. I had all the ingredients except the mushrooms, but figured I could substitute with some sweet peas.
When time came to add in the cheese after cooking the orzo, I decided in my haste to try using my bag of mixed Italian shredded cheeses instead of my typical graded Romano or Parmesan. I poured some in and said, “Oh no…”
I forgot the mix had mozzarella in it and within 2 seconds my risotto looked more like a stringy cheesy mess resembling melted marshmallows in rice crispy treats.
There was no turning back and I was pretty hungry. I ate half and tossed the rest. I think I’ll be pulling out some frozen pizza later on.
So dinner wasn’t so hot – but what did I learn that I can share?
Don’t use mozzarella cheese with risotto!
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Oh my, what a mess. I have a recipe that calls for fresh mozzarella but I can see where the stuff you used would create that mess. Thanks for stopping by today. Mind if I link to your site? It looks great!
Yes, you can link to the site, I’m so glad you like it.
I read that the best way to use mozzarella in pasta is to put it in the freezer for a little bit before use, to keep it very cold before adding it to pasta. Then the temperature from the mozz. will never reach the point which causes it to become a stringy mess. I’ll have to look it up again.
What is your recipe?