Riso in bianco again, this time with arugula and little cubes of mozzarella cheese.
I should remember that I can always make mozzarella cheese at home with the citric acid and (vegetarian) rennet tablets I got from the New England Cheesemaking Supply Company. It's simple and cheaper than buying fresh mozzarella from the store, though it does make a bit of a mess. Someday I'd like to fool around with some of the more labor-intensive cheeses, but that will have to wait at least until we have substantially more room.
I should remember that I can always make mozzarella cheese at home with the citric acid and (vegetarian) rennet tablets I got from the New England Cheesemaking Supply Company. It's simple and cheaper than buying fresh mozzarella from the store, though it does make a bit of a mess. Someday I'd like to fool around with some of the more labor-intensive cheeses, but that will have to wait at least until we have substantially more room.
