Corrupting the youth....

Mwahahahaha.... I'm so proud of myself.

My step-son, Medium-Dude, is a little bit of a picky eater. He's not terrible about it, but we do have a few issues with green veggies and with foods he hasn't tried before. Not a real adventurous guy. The thing is, the Tummy and I love to try out new recipes. And there's no way I'm eating hot dogs for a month just because we have a ten-year-old. Gross.

But sometimes I take his visit as an opportunity to sneak new foods (and new ideas) past his radar. So far this visit, I've impressed on him how cool it is to be environmentally friendly. When he complains about walking to/from the subway, I remind him that it's not easy being green, but it's cool. I know I'm successful when I hear him quote me to the tummy later.

Anyway... I'm very excited because when I asked Medium-dude what I should make for dinner, he answered, "CHEESY RICE!" See, and that would not be exciting except that what he meant was Sage Risotto with fresh mozzarella and prosciutto! It's one of my favorite Cooking Light recipes. Unfortunately, the blogger will not let me put up a picture. But here is the recipe:

Sage Risotto with Fresh Mozzarella and Prosciutto
Cooking Light
2 (14oz) cans low-fat, low-sodium chicken broth
1 Tbsp butter
1 cup diced leeks
2 cloves garlic (minced)
1 1/4 cups arborio rice
1/4 tsp salt
1/2 cup dry white wine
1 1/2 - 2 Tbsp fresh sage (chopped)
1 cup diced fresh mozzarella cheese
2 oz prosciutto (chopped)
black pepper to taste

Heat chicken broth until it just starts to simmer, and then turn it off.

Melt butter in a large skillet over medium-high heat. Cook leeks and garlic for about 5 minutes, or until soft.

Add rice and salt and cook for one more minute, stirring.

Add wine, and cook, stirring, until it is absorbed. Then add 1/2 cup hot chicken broth and stir until absorbed. Continue to add the broth about 1/2 cup at a time, waiting after each addition until it is absorbed and stirring frequently.

When all the broth has been absorbed, add sage and cook for about 2 more minutes.

Remove from heat. Stir in mozzarella. Sprinkle chopped prosciutto and black pepper on top.

Makes 4 servings.