Mozzarella-Topped Tomato Risotto With Basil Oil

Step 1

Boil a kettleDissolve the Knorr vegetable stock cube[s] in 600ml [1.2L] boiled water

Step 2

Peel and dice the red onion[s] finelyPeel and chop (or grate) the garlic finely

Step 3

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] olive oil over a medium heatOnce hot, add the diced onion with a pinch of salt and cook for 3 min until soft but not coloured

Step 4

Add the arborio rice and chopped garlic to the softened onionMix well to make sure the rice is evenly coated in the onion and oilAdd the chopped tomatoes and stir continuously until the rice has absorbed most of the tomato juice

Step 5

Add the stock, a ladle at a time, stirring continuously for 20-25 min or until all the stock is absorbed and the rice is cookedMeanwhile, chop the basil finely, including the stalks

Step 6

Grind the chopped basil with a pinch of salt in a pestle & mortar to form a pasteAdd 3-4 tbsp olive oil or enough to loosen and mix well – this is your basil oilTip: If you don't have a pestle & mortar, chop the basil leaves very finely and mix with salt and olive oil

Step 7

Once the risotto is nearly cooked, stir in the red wine vinegar and 1/2 tsp [1 tsp] sugar and cook for a further 2 minSeason the tomato risotto with salt and pepperDrain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can)

Step 8

Serve the tomato risotto in bowlsTear the drained mozzarella in half and nestle into the tomato risotto so that it gets nice and meltyDrizzle the basil oil over the topEnjoy!