Risotto With Mozzarella And Sun-Dried Tomatoes

• 5 1/2 cups Vegetable stock
• 1/3 cup oil-packed sun dried tomatoes
• 1 yellow onion, chopped
• 2 cups Arborio rice
• 1 cup shredded fresh mozzerella cheese
• 1 cup grated Parmesan cheese
• 1/4 cup finely chopped fresh basil, plus whole leaves for garnish
• Salt and freshly ground pepper

1. In a saucepan over medium-high heat, bring the stock to a simmer. Adjust the heat to keep the liquid hot.
2. Drain the sun-dried tomatoes and reserve the oil. Add olive oil if need to the oil from the jar to equal 4 tablespoons. Chop the sun-dried tomatoes and set aside.
3. In a large, heavy saucepan over medium-low heat, warm 2 tablespoons of the reserved oil. Add the onion and saute until transluscent, about 8 minutes. Add the rice and stir until white spots appear in the center of the grains, about 1 minutes. Add a ladleful of the hot stock, adjust the heat to maintain a simmer and cook, stirring constantly until the liquid is absorbed, about 2 minutes. Continue adding the liquid, a ladleful at a time and stirring constantly until the rice is just tender but slightly firm in the center and mixture is creamy, 20-25 minutes longer.
4. Add the mozzarella, Parmesan, sun-dried tomatoes, chopped basil and the remaining 2 tablespoons oil and season with salt and pepper. Stir to mix well.
5. Serve and garnish with basil leaves.

vegetable stock, tomatoes, yellow onion, arborio rice, mozzerella cheese, parmesan cheese, fresh basil, salt

Taken from www.epicurious.com/recipes/member/views/risotto-with-mozzarella-and-sun-dried-tomatoes-1250015 (may not work)