A delightful twist on classic risotto, combining the rich flavors of sun-dried tomatoes, fresh basil, and creamy mozzarella.
Heat the vegetable stock in a large saucepan over low heat until warm.
Keeping the stock warm ensures the risotto cooks evenly.
Drain the sun-dried tomatoes, reserving the oil, and chop them coarsely.
Chopping the tomatoes into small pieces helps distribute their flavor throughout the risotto.
In a large skillet, heat 2 tablespoons of the reserved tomato oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion is translucent, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Add the arborio rice to the skillet and stir to coat the grains in the oil. Cook for 1 minute until the rice is slightly toasted.
Toasting the rice enhances its nutty flavor.
Add a ladleful of warm stock to the skillet and stir until absorbed. Continue adding stock one ladleful at a time, stirring constantly, until the rice is tender and creamy, about 20 minutes.
Stirring constantly helps release the starch from the rice, creating a creamy texture.
Stir in the sun-dried tomatoes, mozzarella cheese, parmesan cheese, and fresh basil. Season with salt and pepper to taste.
Add the cheese off the heat to prevent it from clumping.
Serve the risotto immediately, garnished with additional basil leaves if desired.
Serving immediately ensures the risotto maintains its creamy consistency.
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