Mozzarella-Topped Tomato Risotto With Basil Oil

Boil a kettle

Dissolve your vegetable stock mix in 750ml [975ml] [1.4L] boiled water

Peel and finely dice your red onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 3 min until soft but not coloured

Add your arborio rice and chopped garlic to the softened onion

Mix well to make sure the rice is evenly coated in the onion and oil

Add your chopped tomatoes and stir continuously until the rice has absorbed most of the tomato juice

Add the vegetable stock a ladle at a time, stirring continuously for 25-30 min or until all the stock is absorbed and the rice is cooked

Meanwhile, chop your basil finely, including the stalks

Grind the chopped basil with a pinch of salt in a pestle & mortar to form a paste

Add 3-4 tbsp olive oil or enough to loosen and mix well – this is your basil oil

Tip: If you don't have a pestle & mortar, chop the basil leaves very finely and mix with salt and olive oil

Once the risotto is nearly cooked, stir in your red wine vinegar and 1/2 tsp [3/4 tsp] [1 tsp] sugar and cook for a further 2 min – this is your tomato risotto

Season the tomato risotto with salt and pepper

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper