Tomato risotto with mozzarella

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Ingredients

3 T olive oil
1 onion, finely chopped
300 g risotto rice
2 garlic cloves, crushed
200 g baby tomatoes, juiced
400 g whole baby tomatoes
4 cups warm chicken or vegetable stock
1 -2 T unsalted butter
4 T Parmesan, grated
sea salt and freshly ground black pepper, to taste
150 g fior di latte mozzarella, shredded
Italian parsley, finely chopped, for sprinkling (optional)
Ingredients aren't specified.

Cooking Instructions

1. Heat the olive oil in a large saucepan. Add the onion and cook gently until softened but still pale. Stir in the garlic.
2. Add the rice and a little more oil if necessary. Stir until well coated. Add the juiced tomatoes and cook, stirring, until almost all the liquid is absorbed. Add the whole baby tomatoes and cook, stirring, for a few minutes.
3. Ladle in 1 cup stock and simmer, stirring, until almost absorbed. Gradually add the remaining stock in the same way, cooking until the rice is swollen and tender but still has a bit of a bite. Start checking after 20 minutes.
4. Stir in the butter and Parmesan. Add a twist or two of black pepper and check the seasoning.
5. Bury the mozzarella in the risotto so it starts to melt. Check the seasoning. Serve immediately, sprinkled with parsley.

Find more risotto recipes here.