Caprese Risotto

1. Bring broth to a simmer in a medium pot then keep warm over low heat.
2. In a large saucepan, melt half the butter over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
3. Set aside a handful of the brown red tomatoes for garnish and then add the remainder to the saucepan and cook for 5-7 minutes, until they begin to soften and burst.
4. Next, add rice to saucepan and continue stirring for 1-2 minutes until the rice begins to turn translucent.
5. Pour in the wine and simmer until reduced and mostly absorbed, about 3-5 minutes.
6. Slowly add the warm broth to the pot, 1/2 cup at a time, stirring constantly over medium low heat until the broth is absorbed. Repeat until all broth is used and rice is cooked through but still firm, about 20-25 minutes.
7. Stir in remaining butter and the salt, pepper, Parmesan, and 1/2 of the mozzarella. Stir until well incorporated, then remove from heat.
8. Halve the remaining brown red tomatoes and add to top of plated risotto with remaining mozzarella pearls and basil. Drizzle with oil and serve immediately.

Recipe courtesy of Pure Flavor