Caprese Risotto

Heat the oven to 190°C (Gas Mark 5 / 375°F). Lay the tomatoes on a baking tray and toss in a small amount of oil. Roast for 30 minutes, until soft and bursting.

Meanwhile, heat a little more oil in a large pan or wok, and gently soften the onion and garlic over medium heat. When the vegetables are soft and translucent, add the rice and stir to coat it in the oil. After a couple of minutes, pour on a small amount of hot stock. With the mixture at a steady simmer, continue adding the stock a ladleful at a time, stirring regularly, only adding more when the previous amount has been mostly absorbed by the rice. Continue to do this until the rice is tender. The amount of water/stock you will need may vary, but you will probably need to add a ladleful of stock every couple of minutes for at least half an hour.

Once the rice is tender, season with salt and black pepper, and add the fresh basil and mozzarella cheese. Stir until the cheese has melted. Serve immediately, topped with the roasted tomatoes and a basil garnish.