Basil and Mozzarella Risotto

3 TBSP olive oil

1/2 medium onion finely diced

1 1/2 cups Arborio rice

4-6 cups warm chicken stock or broth, don’t let it boil

1/2 cup chopped fresh basil

5 ounces of fresh mozzarella finely diced

1/2 cup water or dry white wine

Heat olive oil in a heavy bottomed skillet on med-high heat. Add onion and cook until it starts to turn translucent. Add in the rice and stir to combine. Toast the rice a bit, over medium heat. Add the water or wine and let evaporate. Begin adding in the warmed stock or broth, starting with 1 cup at first. Stir and cook until the liquid is absorbed. Continue adding in the broth 1 ladle at a time, stirring and letting the liquid be absorbed before adding more. If you run out of warm broth add in warm water. It will take about 30 minutes or so until the rice is soft, we like it with just a tiny amount of bite to it. Remove from heat and stir in the mozzarella until combined and most of the cheese is melted. Add in the basil and some salt and pepper. Serve!