Another winner from River Cottage Veg! Sorry about the picture but it is an easy and delicious recipe.
3 cups vegetable stock
1 generous T. butter
1 onion, finely minced
1 1/4 cups risotto rice, arborio or carnaroli
3/4-1 cup roasted tomato sauce, see previous blog
sea salt and freshly ground black pepper
4 oz. buffalo mozzarella, torn or cut into chunks
extra virgin olive oil to serve
handful of arugula (optional)
Bring stock to a low simmer in a small saucepan, keep warm over low heat. Heat butter in a large saucepan over medium low heat. Add the onion and cook for 10 minutes, until soft. Add the rice and cook, stirring for a couple of minutes. Start adding the hot stock, one ladle at a time. Cook but stir often, adding stock as it is absorbed. After 20-25 minutes, the rice should be cooked with just a hint of chalkiness in the middle and you should have used all of the stock. Add the tomato sauce and cook for a couple of minutes, until piping hot. Remove from heat, stir in salt and pepper and add mozzarella. Cover pan and leave for a few minutes, then stir through the melting mozzarella but not too thoroughly!
Serve topped with a trickle of olive oil and a tangle of arugula on the side, if you like.