Tomato and mozzarella risotto.
2 to 3 litres of chicken stock - simmering
11/2 finely chopped onions
3 cloves finely chopped or grated garlic
150g of good quality mozzarella roughly chopped
500g Arborio rice
1 tin of chopped tomatoes – blitzed up
10 leaves of basil roughly chopped
Good quality olive oil
50g unsalted butter
Bag of rocket – to finish
Warm a sauterne pan and add the butter and 2 tablespoons of olive oil.
When the butter is gently foaming add the onion and sweat (cook without colour) for 5 to 6 minutes.
Add the garlic and cook for a further minute.
Pour in the rice and stir thoroughly.
Cook the rice in the onion and garlic for a few minutes until it looks translucent.
Add a ladle of stock and allow to be absorbed stirring gently.
Continue this process till the rice is just over half cooked – you can check by taking a grain out and cutting (or biting), if the centre is half white your half way there!
Add the blitzed tomatoes and cook till absorbed by the rice.
Add more stock as necessary to finish the cooking process.
Season with salt and pepper to taste.
Remove from the heat.
Add the chopped basil and mozzarella stir in.
Serve on plates with a good ball of rocket on top, finish with some extra virgin oil and enjoy!