Mozzarella-Topped Tomato Risotto With Basil Oil

Ingredients

• Mozzarella ball

  Morrisons

  125g

• Arborio Risotto Rice

  Tesco

  160g

• Vegetable Stock

  Freshdirect

  2 ½ cup or 593g

• Tomatoes

  Crushed, canned

  400g

• Red wine vinegar

  3 tsp or 15g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Basil

  Fresh

  10g

• Garlic

  Raw

  3 clove or 9g

Directions

1. 1. Boil a kettle Dissolve the vegetable stock mix in 600ml [1.2L] boiled water 2. Peel and finely dice the red onion[s] Peel and finely chop (or grate) the garlic 3. Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] olive oil over a medium heat Once hot, add the diced onion with a pinch of salt and cook for 3 min until soft but not coloured 4. Add the arborio rice and chopped garlic to the softened onion Mix well to make sure the rice is evenly coated in the onion and oil Add the chopped tomatoes and stir continuously until the rice has absorbed most of the tomato juice 5. Add the vegetable stock, a ladle at a time, stirring continuously for 20-25 min or until all the stock is absorbed and the rice is cooked Meanwhile, chop the basil finely, including the stalks 6. Grind the chopped basil with a pinch of salt in a pestle & mortar to form a paste Add 3-4 tbsp olive oil or enough to loosen and mix well – this is your basil oil Tip: If you don't have a pestle & mortar, chop the basil leaves very finely and mix with salt and olive oil 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 min – this is your tomato risotto Season the tomato risotto with salt and pepper Drain the mozzarella, then pat it dry with kitchen paper (squeeze as much liquid out as you can) Serve the tomato risotto in bowls Tear the drained mozzarella in half and nestle into the tomato risotto so that it gets nice and melty Drizzle the basil oil over the top Enjoy!