This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large, deep frying pan, heat oil on medium. Sauté tomatoes for 2-3 minutes until softened slightly.
2.Stir in vinegar and cook for 1 minute on high. Season. Transfer to a plate.
3.In the same pan, melt butter on high. Sauté fennel and shallots for 4-5 minutes until softened. Mix in rice. Cook for 1-2 minutes, stirring. Add wine, then cook for 1 minute.
4.Add stock, one ladle at a time, stirring constantly for 15-20 minutes until rice is al dente. Fold tomatoes, extra butter and basil through. Season, then set aside for 2 minutes, covered, before serving topped with torn mozzarella.
Note
- To make risotto, add hot stock, one ladle at a time, allowing liquid to absorb before adding more.