1 ⅔ Cup of Arborio Rice
1 Jar Bellisari’s Calabrian Pepper & Sweet Tomato Fennel Spread
1 Ball Mozzarella
1 Onion, finely chopped
1 Liter Vegetable Broth
Extra Virgin Olive Oil
Heat some olive oil in a large saucepan and sauté onion over a gentle heat until translucent. Add rice and stir-fry lightly for 1 minute. Add Calabrian Pepper & Sweet Tomato Fennel Spread and mix everything thoroughly.
Add a ladle of vegetable broth and reduce the heat. Simmer until all liquid is absorbed. Keep adding a little broth and stir constantly. Once the broth is almost completely absorbed, repeat this process. This should take about 20 minutes. Rice should be tender but still somewhat firm to the bite.
Remove pot from heat. Cut mozzarella ball into small cubes and add to risotto. Add a dash of olive oil, and a pinch of marjoram and salt. Mix everything thoroughly until mozzarella is completely melted.
Add basil as garnish and enjoy!
Recipe adapted from: https://www.italianstylecooking.net/en/tomato-and-mozzarella-risotto/