Sun Dried Tomato and Mozzarella Risotto
5 1/2 cups chicken 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
In a large pot, bring the stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set aside.
In a large frying pan, heat 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
Add rice to the frying pan and stir to coat with oil; let heat about 2 minutes.
Over medium high heat, spoon a ladleful of stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes stirring frequently. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes;
stirring frequently.
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.
