2 tbsp olive oil
2 tbsp unsalted butter
1 large onion, chopped
2 garlic cloves, finely chopped
350g arborio rice
125ml dry white vermouth
1.5 litres vegetable stock, simmering
6 vine ripened or Italian plum tomatoes, deseeded and chopped
125g wild rocket
handful of fresh basil leaves
115g freshly grated Parmesan cheese
225g fresh Italian buffalo mozzarella, coarsely grated or diced
salt and pepper
Heat the oil and half the butter in a large frying pan. Add the onion and cook for about 2 minutes until just beginning to soften. Stir in the garlic and rice and cook, stirring frequently, until the rice is translucent and well coated.
Pour in the vermouth; it will evaporate almost immediately. Add a ladleful of the stock and cook, stirring, until it is absorbed.
Continue adding the stock, about half a ladleful at a time, allowing each addition to be absorbed before adding the next. Just before the rice is tender, stir in the chopped tomatoes and rocket. Shred the basil leaves and immediately stir into the risotto. Continue to cook, adding more stock until the risotto is creamy and the rice is tender, but firm to the bite.
Remove from the heat and stir in the remaining butter, and the grated Parmesan and mozzarella cheeses. Season to taste with salt and pepper. Remove the pan from the heat, cover and leave to stand for about 1 minute. Serve immediately, before the mozzarella melts completely.
I love risotto. Goodness knows how many times I've said that!
I didn't bother to deseed the tomatoes, call me lazy I just didn't understand why I had to.
I also didn't use any vermouth and it came out just fine. When your dinner guest goes back for seconds and you know it's not out of politeness, you know you've done okay!
I made more than enough and it reheated just fine the next day, it wasn't as nice as when first made but I thoroughly enjoyed it for lunch the following day.
Taken from: Vegetarian Bible