Risotto With Mozzarella And Sun Dried Tomatoes Recipe

Ingredients

5 1/2 cups Vegetable stock

1/3 cup oil-packed sun dried tomatoes

1 yellow onion, chopped

2 cups Arborio rice

1 cup shredded fresh mozzerella cheese

1 cup grated Parmesan cheese

1/4 cup finely chopped fresh basil, plus whole leaves for garnish

Salt and freshly ground pepper

Preparation

In a saucepan over medium-high heat, bring the stock to a simmer. Adjust the heat to keep the liquid hot.

Drain the sun-dried tomatoes and reserve the oil. Add olive oil if need to the oil from the jar to equal 4 tablespoons. Chop the sun-dried tomatoes and set aside.

In a large, heavy saucepan over medium-low heat, warm 2 tablespoons of the reserved oil. Add the onion and saute until transluscent, about 8 minutes. Add the rice and stir until white spots appear in the center of the grains, about 1 minutes. Add a ladleful of the hot stock, adjust the heat to maintain a simmer and cook, stirring constantly until the liquid is absorbed, about 2 minutes. Continue adding the liquid, a ladleful at a time and stirring constantly until the rice is just tender but slightly firm in the center and mixture is creamy, 20-25 minutes longer.

Add the mozzarella, Parmesan, sun-dried tomatoes, chopped basil and the remaining 2 tablespoons oil and season with salt and pepper. Stir to mix well.

Serve and garnish with basil leaves.