2 qts. chicken broth
1 stick butter
1 lb. Italian rice
1 1 inch slice smoked Mozzarella cheese
Parmesan cheese to taste when served
Pinch a salt
Fresh ground black pepper
Pinch saffron
Finely chopped parsley to taste

Bring broth to boil and keep simmering. In sturdy pan, melt half the butter and add rice. Stir with wooden spoon until rice is well coated and glistening. Add two ladels of broth and stir over medium heat. As rice absorbs broth, add more broth, a little at a time. The rice should never be completely submerged, but should also not be allowed to dry completely. After about 10 minutes, try a grain of rice between your teeth CAREFUL, nothing is hotter than boiling rice. It should be half done. Cut Mozzarella into chunks and add to the rice, stirring briskly. The cheese will melt into the rice. After a total of 20 minutes cooking time, taste again and add salt and butter, if desired. Add half of the remaining butter and stir. Risotto should be done. Heat a platter that is large enough to hold the risotto with a wide rim to spare. Spoon the risotto onto it, place the last tablespoons of butter on top, so the butter will run onto the top. Serve immediately. Good as a first course or a light lunch.

Italian rice is a must. Be sure not to serve in a deep bowl. When heaped in a mound, the rice continues to cook and gets overdone. Rice should be "al dente", meaning the grains should be biteable and separate, held together by the creamy substance of the cheese and butter.

NOTE: Use saffron for color of broth.