Jul 09, 2012 05:36PM
● By Anonymous
5 cups vegetable or chicken stock
2 tablespoons olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced2 cups Arborio rice
2 cups fresh tomatoes, peeled and diced10 fresh basil leaves, chopped3 tablespoons butter5 ounces fresh mozzarella, cubed½ cup Parmesan cheese, gratedSalt and pepper to taste
Bring the stock to a boil in a medium saucepan over high heat. Reduce the heat and let it simmer.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for five minutes until softened. Add the garlic and sauté for 30 seconds, and then add the rice. Toss the rice with the olive oil until it’s coated and shiny.
Pour stock into a medium saucepan and bring to a boil.
Add a cup of hot stock and cook, stirring until it’s absorbed. Add the tomatoes. Continue to add the liquid a half-cup at a time for approximately 15 minutes. Stir until all the stock is absorbed. Add the fresh basil leaves.
Remove the skillet from heat, and add the butter, mozzarella, and Parmesan cheese. Season with salt and pepper, garnish with additional basil leaves, and serve immediately.