Richard doesn't love risotto - I know what is wrong with that boy? And when I said I was making tomato risotto for dinner he was less than enthused. But let me tell you after he had a bite of this he was hooked! It's like a rich and creamy tomato mozzarella salad - just melt in your mouth deliciousness.
Tomato Risotto topped with Mozzarella
1/2 onion finely chopped
couple tablespoons olive oil
1 cup risotto
1/4 cup dry white wine
about 4 cups chicken broth Hot (or go veggie if you like)
1/2 cup tomato crush
5-6 dried tomatoes chopped (I used my oven dried that I had frozen)
1 ball fresh mozzarella
salt and pepper and a drizzle of olive oil
chopped fresh basil
In a large pan sauté the onion in the olive oil until soft. Add the rice let it get coated with the oil. Add in the white wine and let cook off. Ladle in the Hot broth in about 1/2 cup portions adding more when it has been absorbed. After the first 1/2 cup add the tomato sauce and dried tomatoes and keep stirring and adding broth. Taste after about 15-20 min - you want it al dente. If still to raw add a bit more broth. When cooked salt and pepper to taste serve topped with a slice of mozzarella and a sprinkling of basil and drizzle of olive oil.