Versatile Risotto

Pasta, pizza, risotto--if it's Italian, I love it. Risotto can be time consuming, but it's worth the effort. I like to make enough for two meals. The first night, we have it as a side dish. The next night, I add chicken or shrimp, and it's a main dish. (I usually add a little extra chicken broth to it the second night as it tends to get a little thick as the moisture evaporates.)

Tomato and Basil Risotto with Mozzarella

1 1/2 c. diced plum tomato (may used canned if tomatoes are out of season)

2 T. chopped fresh basil (or 1 t. dried)

1 T. olive oil

1/2 t. salt

1 garlic clove, crushed

42 oz. chicken broth

1/2 c. finely chopped onion

2 t. olive oil

1 1/2 c. uncooked Arborio rice

1/3 c. dry white wine

1/2 c. diced mozzarella cheese

3 T. grated Parmesan cheese

Combine tomato, basil, oil, salt, and garlic in a small bowl; set aside.

Bring broth to a simmer in a medium saucepan; keep warm over low heat.

Saute onion in 2 t. hot oil in a large saucepan over high heat 3 minutes.

Add rice and cook, stirring constantly, 1 minute.

Add wine to rice mixture and cook, stirring constantly, until liquid is nearly absorbed. Add warm broth, 1/2 cup at a time, cooking until each portion is absorbed before adding more.

Add tomato mixture to rice mixture, stirring well. Remove from heat and stir in mozzarella.

Sprinkle with Parmesan cheese and serve.

Serves 4-6