Makes 4-6 Servings
7-8 cups low-sodium chicken stock
1/4 cup extra-virgin olive oil
1/2 cup yellow onion, finely diced
3 cups Arborio rice
1 cup dry white wine, room temperature
3/4 pound mozzarella cheese (mozzarella log or smaller balls) – see note on mozzarella size
2 cups cherry tomatoes, stemmed and halved
1/4 cup fresh basil, thinly sliced
Salt and freshly ground pepper
In a saucepan, bring the chicken stock to a slow simmer and maintain over low heat.
In a larger saucepan to hold the risotto, heat the olive oil over medium heat and add the onions. Sauté the onions until softened, about 4 minutes. Add the rice and stir to coat with the olive oil until the grains are translucent (semitransparent) with a white dot in the center – about 3-5 minutes. Add all of the wine and gently stir until the wine is completely absorbed in the rice.
Add the simmering chicken stock, a ladleful at a time and stir frequently after each addition of the stock. When the stock is almost absorbed, BUT the rice is not dry on the top, add another ladleful of the stock. Continue this process until you have only 1/4 cup stock left and reserve at least this 1/4 cup to 1/2 cup for the risotto finish.
When the rice is tender to taste but still slightly firm through and it looks creamy, remove from the heat (about 20-25 minutes). Gently fold in the reserved stock, mozzarella, tomatoes and basil. Season to taste with salt and pepper and serve immediately.
Store leftovers in the refrigerator in a tightly closed container and gently warm up for the next meal.