650 ml Vegetable Stock
20g Sun-dried Tomatoes
Olive Oil (or the Oil from the Tomatoes)
1 Onion, finely chopped
Dry White Wine
230g Arborio Rice
60g Mozzarella Cheese
50g Parmesan Cheese
Salt and Pepper
1] Warm the Stock in a pan.
2] Heat the Oil and slowly fry the Onions until they start to colour.
3] Stir in the Rice and fry for a couple of minutes until the grains start to get translucent.
4] Add in a glug of Wine and stir for a minute.
5] Gradually add the Stock until the Rice is just about cooked, about 20 minutes.
6] Shred the Mozzarella and gentle fold it into the Rice with the Tomatoes and grated Parmean. Cover the pan and let it sit for a few minutes.
7] Serve into warm bowls and sprinkle the chopped Basil over. Add some fresh Pepper and Salt if it needs it.