Ingredients:r
5 cups vegetable or chicken stock
2 tablespoons olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced 2 cups Arborio rice
2 cups fresh tomatoes, peeled and diced 10 fresh basil leaves, chopped 3 tablespoons butter 5 ounces fresh mozzarella, cubed ½ cup Parmesan cheese, grated Salt and pepper to taste
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Bring the stock to a boil in a medium saucepan over high heat. Reduce the heat and let it simmer.
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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 ing to a boil.
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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.
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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.
