Ingredients

• 3/4 cup medium grain rice
• 1 shallot, minced
• 1 tablespoon olive oil
• 1/3 cup mozzarella cheese, shredded
• 1 garlic clove, minced
• 2 1/2-3 cups chicken stock
• 1 cup chopped plum tomatoes
• 1 tablespoon Parmigiano-Reggiano cheese, grated
• Salt and pepper to taste

How to make Tomato Mozzarella Risotto directions

• 1

  In a medium saucepan, heat the chicken stock and simmer on low.

• 2

  In a skillet on medium heat, sauté the shallot and garlic in 1 tablespoon olive oil until becomes soft. Add the rice and stir until translucent.

• 3

  Ladle in 1/2 cup of the stock and cook, stirring often, until the liquid is absorbed. Add another 1/2 cup of stock and let it be absorbed before adding another 1/2 cup. Continue cooking this way, stirring constantly, until the rice is tender and creamy, about 20-25 minutes. You might not use all of the stock. Season with salt to taste.

• 4

  Stir in the tomatoes and cook until heated through, about 3 minutes. Remove from heat. Add mozzarella. Stir to combine. Add salt and pepper as needed. Serve risotto on warm plates and sprinkle with Parmigiano-Reggiano cheese.

• 5

  Stir in the squash and cheese. Season with salt to taste. Serve on warm plates.