This is lovely with the little cubes of mozzarella stirred through near the end but, if you think you’re going to have some leftover to make fried risotto balls (opposite), put that to one side before you add the mozzarella. Leave out the chilli when you’re feeding youngsters. Use arborio or carnaroli rice.
For the broth, put the onion, carrot, celery, parsley and tomato in a pan with
Heat the olive oil in a wide heavy-based pan. Sauté the onion and garlic over low-medium heat for about 5 minutes, or until lightly golden. Stir in the chilli flakes and rice and cook for another minute. Add half the tomato purée, half the basil and
Reduce the heat to low and simmer for 10 minutes, stirring now and then. Add the rest of the tomato purée and the remaining broth and simmer for 10 minutes or until the risotto is cooked (if it needs another few minutes or
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