Risotto with Sun-Dried Tomatoes and Mozzarella

Ingredients

• 2 cups arborio rice 
• 0.3 cup basil fresh chopped
• 0.3 cup oil-packed sun-dried tomatoes 
• 1  onion chopped
• 1 cup parmesan cheese grated
• 6 servings salt and pepper to taste
• 1 cup mozzarella cheese shredded
• 5.5 cups vegetable stock 

Equipment

• frying pan
• sauce pan

Directions

1. In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
2. In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
3. Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
4. Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper.
5. Mix well and serve.