

Ingredients
- 1 dry pint Pure Flavor® Tiki Tomatoes™, divided
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 5 oz fresh pearl size mozzarella, divided
- 4 cups chicken broth
- 1 cup arborio rice
- ½ cup dry white wine
- ½ cup Parmesan, freshly grated
- 4 tbsp unsalted butter, divided
- ½ tsp kosher salt
- ¼ tsp black pepper
- Fresh basil, for garnish
- Olive oil, for drizzling
Directions
Step 1
Bring broth to a simmer in a medium pot then keep warm over low heat.
Step 2
In a large saucepan, melt half the butter over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
Step 3
Set aside a handful of tomatoes for garnish and then add the remainder to the saucepan and cook for 5-7 minutes, until they begin to soften and burst.
Step 4
Next, add rice to saucepan and continue stirring for 1-2 minutes until the rice begins to turn translucent.
Step 5
Pour in the wine and simmer until reduced and mostly absorbed, about 3-5 minutes.
Step 6
Slowly add the warm broth to the pot, ½ 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.
Step 7
Stir in remaining butter and the salt, pepper, Parmesan, and ¾ of the mozzarella. Stir until well incorporated, then remove from heat.
Step 8
Halve the remaining tomatoes and add to top of plated risotto with remaining mozzerella pearls and basil. Drizzle with oil and serve immediately.