Risotto Caprese

Ingredients 

6 cups of hot chicken broth 

¼ cup of olive oil 

½ cup of chopped onion 

2 cups of risotto rice 

1 cup of white wine 

½ pound of small fresh mozzarella balls 

(Bocconcini-made from milk of the water 

Buffalo) 

2 cups of cherry or grape tomatoes 

¼ cup of fresh basil leaves 

Directions 

Salt and pepper to taste 

Heat the oil and sauté onion. 

Add the rice and stir until well coated. 

Add the wine and stir until reduced. 

Start to add the broth ladle at a time, stir until almost absorbed. 

Add another ladle full and continue to stir. 

When rice is tender about 20 minutes, remove from heat and add 1/4 ladle full. 

Mix the tomatoes, cheese and basil. Season the risotto with salt and pepper. 

*You may want to sprinkle with grated parmesan cheese. This is a very creamy dish.