Risotto Formaggio

Made with Perfect Italiano™ Mozzarella



Preparation Time:

30 minutes

Cooking Time:

25 minutes


  • 50g Anchor Butter
  • 350g arborio rice
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 65ml white wine
  • 1 litre warm chicken or vegetable stock, preferably low salt
  • 200g Grated Perfect Italiano Mozzarella
  • 1 tblsp olive oil
  • 8 slices prosciutto, halved
  • 8 sage leaves


  1. Heat Anchor Butter over a low heat and panfry rice, onion and garlic until lightly golden.
  2. Gradually add stock (about 250ml at a time), gently simmering to absorb in between each addition. Just prior to the last 250ml of stock being added, fold through cheeses and allow to melt through.
  3. Heat oil in a separate pan and panfry prosciutto and sage leaves until crisp.
  4. Serve risotto in shallow bowls and top with crispy prosciutto and sage.