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Sticky cheese rice from Umbria


  • Put the rice in a heavy-bottomed pot with double the volume of water and a good pinch of salt. Stir and bring to the boil. Then turn the heat down and gently simmer for about 10 mins until the rice is tender. Drain the rice in a sieve and put half the rice in a serving dish.
  • Toss the parmesan, butter, mozzarella, basil, parsley and ground pepper with the rice. Then add the retained rice and toss vigorously with two forks until the cheese starts to go stringy. Taste for seasoning.
  • Serve as an accompaniment as you would mashed potato, with extra parmesan on the side if you like.
  • from Simon Hopkinson, English chef


  • 250 gm Arborio rice
  • sea salt & freshly ground pepper
  • 120 gm freshly grated parmesan
  • 50 gm butter, softened
  • 250 gm buffalo mozzarella, drained well & grated
  • 15 gm fresh basil leaves, roughly chopped
  • 15 gm Italian (flat leaf) parsley leaves, roughly chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm