Ingredients
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- 5 cups vegetable stock
- 2 Tbsp. olive oil
- 1 yellow onion, finely chopped
- 2 cloves of garlic, minced (my addition)
- 1–2/3 cups Arborio rice
- 3 cups peeled, diced, ripe tomatoes
- 10 large basil leaves, torn into pieces (I doubled the basil from 5 leaves)
- 6 Tbsp. butter (I doubled the butter from 3 Tbsp.)
- 5 oz. buffalo mozzarella (the soft cheese, not the hard variety), cut into cubes
- 1/2 freshly grated Parmigiana Regiano (use the good stuff for this recipe)
- 1 tsp. sea salt
- 1 tsp. freshly ground pepper
Instructions
- Pour stock into a medium saucepan and bring to a boil.
- Heat the olive oil in a large, deep pot.
- Add the chopped onion and saute over low heat for 5 minutes, until softened.
- Add the minced garlic and saute for one more minute; do not burn.
- Stir in the arborio rice and cook, all the while stirring continuously, for 2 minutes until all of the rice are coated with oil.
- Stir in the chopped tomatoes.
- Add a ladleful of the hot stock and cook, stirring continuously until absorbed.
- Continue to add the hot stock, a ladleful at a time, stirring continuously until each addition of stock is absorbed, for about 20 minutes.
- When the rice is nearly cooked, add the torn basil leaves.
- Season generously with sea salt and freshly ground black pepper.
- Remove from the heat.
- Stir in the butter.
- Stir in the buffalo mozzarella.
- Stir in the Parmigiana
- Transfer to a warm serving dish.
- Garnish with basil leaves.
- Serve immediately.
