1 1/2 qt. vegetable stock –hot
4 tbsp. butter
1 small onion –diced
2 c. risotto rice like Arborio or Carnaroli
1 c good quality dry white wine
½ lb. fresh mozzarella – Bocconcini (bite size balls )
1 ½ c cherry tomatoes –halved
15 basil leaves –thinly sliced
salt and freshly cracked black pepper to taste
1) Heat up 3 tbsps. Of the butter in a large heavy bottom sauté pan. Add the onions with a pinch of salt and sauté until they start to soften about 5 minutes. Add the rice and allow to toast for a few minutes until opaque then add 1 cup of the wine and simmer until absorbed almost completely.
2) Start adding the stock a ladle at the time, just enough to cover the rice. When almost all of it is absorbed add more stock and stir often.
3) Once the rice is tender remove from flame and stir in remaining butter. Adjust seasonings with salt and pepper and fold in the mozzarella, tomatoes and the basil. Serve with white wine on the side.