Risotto with Sun-Dried Tomatoes and Mozzarella

This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook.

Ingredients

• 5 1/2 cups vegetable stock


• 1/3 cup oil-packed sun-dried tomatoes


• 1 onion, chopped


• 2 cups Arborio rice


• 1 cup shredded mozzarella cheese


• 1 cup grated Parmesan cheese


• 1/4 cup chopped fresh basil


• salt and pepper to taste

Directions

1. In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.


2. In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.


3. Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.


4. Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.

Risotto with Sun-Dried Tomatoes and Mozzarella