1 dry pt Pure Flavor® Tiki Tomatoes™
2 cloves garlic, minced
1 medium sweet onion, finely chopped
5 oz fresh pearl-sized mozzarella
4 cups chicken broth
1 cup arborio rice
½ cup dry white wine
½ cup Parmesan, freshly grated
4 tbsp unsalted butter
½ tsp kosher salt
¼ tsp black pepper
Fresh basil, for garnish
Olive oil, for drizzling
Prep Time: 5 mins
Cook Time: 35 mins
Servings: 4
1. Bring broth to a simmer in a pot to keep warm over low heat. In a large saucepan over medium heat, melt 2 tablespoons of butter. Sauté onion and garlic for 5 minutes until softened. Add most of the tomatoes (save some for garnish) and cook for 5–7 minutes until they soften and burst.
2. Stir in the rice and cook for 1–2 minutes until translucent. Pour in the wine and simmer for 3–5 minutes until mostly absorbed. Gradually add warm broth, ½ cup at a time, stirring constantly over medium-low heat until absorbed. Continue for 20–25 minutes until the rice is cooked through but still firm.
3. Mix in the remaining butter, salt, pepper, Parmesan, and 3 ounces of mozzarella until smooth. Remove from heat.
4. Halve the reserved tomatoes and garnish the risotto with them, along with remaining mozzarella, a drizzle of oil, and fresh basil. Serve immediately. Enjoy!
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