Risotto with Tomatoes and Mozzarella Recipe

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Type: Risotto with Tomatoes and Mozzarella Free Cooking Recipe – Pasta

Good stuff!

Ingredients / Directions
5 1/2 cup(s)s vegetable stock
1/3 cup(s) oil-packed sun-dried tomatoes
1 onion
2 cup(s)s Arborio rice
1 cup(s) shredded mozzarella cheese
1 cup(s) grated Parmesan cheese
1/4 cup(s) chopped fresh basil
Salt and pepper to taste 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.
In a large frying pan
warm 2 tbsp of oil from the tomatoes
add onion and saute until translucent; about 6 minutes.
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.
Add the mozzarelle cheese
Parmesan cheese
sun-dried tomatoes
2 tbsp of the remaining oil from the tomatoes
chopped basil
and salt and pepper. Mix well and serve.

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