Risotto with Sun-Dried Tomatoes and Mozzarella

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
Fresh Basil
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.