Summary

Ingredients

• 2 tablespoons oil
• 1 large onion (s), finely chopped
• 350 g rice (arborio rice)
• 2 clove (s) garlic, finely chopped
• 120 ml white wine
• 1 ½ liters chicken broth or vegetable broth
• 6 tomato (s) (vine tomatoes), pitted and chopped
• 125 g rocket
• 120 g parmesan cheese
• 220 g mozzarella, rouhly diced
• 1 handful basil
• 20 g butter
• salt and pepper

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Instructions

1. Heat the oil in a large pan. Fry the onion in it until it takes on a light color. Add rice and garlic and sweat for 2 minutes, stirring frequently.
2. Pour in the wine. It boils up to a fizzy boil and evaporates quickly. Pour in a ladle of hot broth and stir constantly until the rice has absorbed it.
3. Pour in the rest of the broth in portions and allow the rice to soak up while stirring. The process takes about 20-25 minutes. The rice should be creamy after all, but the grains should still be firm to the bite. Just before the rice is done, stir in the tomatoes.
4. Remove the risotto from the heat and stir in the butter, parmesan and mozzarella. Season to taste with salt and pepper. Then stir in the rocket and basil. Serve quickly before the mozzarella is completely melted.
5. If children eat, the wine can of course be left out. I also made the recipe with regular short grain rice when I didn`t have arborio rice on hand. It worked and also tasted good.