Tomato Mozzarella Risotto

Instructions

1. Prepare the base
   Heat olive oil in a large, heavy-bottomed pan over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Toast the rice
   Add the Arborio rice to the pan and stir for 1-2 minutes until the grains are well coated with oil and slightly translucent around the edges. This toasting step is crucial for developing the risotto's texture.
3. Deglaze and begin adding liquid
   Pour in the white wine and stir constantly until it's almost completely absorbed. Add the warm vegetable broth one ladle at a time, stirring frequently and waiting until each addition is almost fully absorbed before adding more. This should take about 18-20 minutes total.
4. Add the tomatoes
   When the rice is about halfway cooked (after about 10 minutes of adding broth), stir in the tomato paste and half of the cherry tomatoes. Continue adding broth and stirring as before.
5. Check for doneness
   The risotto is done when the rice is al dente – tender but still with a slight bite. You may not need all the broth, or you might need a little more hot water if the rice isn't fully cooked.
6. Add the cheese and finishing touches
   Remove the pan from heat and stir in the mozzarella cubes, Parmesan cheese, remaining cherry tomatoes, salt, and pepper. Cover and let sit for 2 minutes to allow the mozzarella to begin melting.
7. Serve immediately
   Gently stir the risotto once more and serve immediately on warmed plates. Garnish with torn fresh basil leaves and additional Parmesan cheese if desired.