Quick Risotto with Cherry Tomatoes, Mozzarella, and Basil

Pour 5 gr Vegetable Broth Cubes into a small saucepan and bring it to a gentle simmer over low heat.

Heat ¹/₂ tbsp Olive oil extra virgin in a wide skillet over medium-high heat, add halved 40 gr Cherry Tomatoes, sear for 3 minutes until lightly softened, then transfer them to a plate and set aside for garnish.

Add the remaining ¹/₂ tbsp Olive oil extra virgin to the same skillet, add finely chopped ¹/₄ head Onions and minced ¹/₂ clove Garlic, and cook for 2 minutes until translucent.

Add 80 gr Arborio Rice to the skillet and toast for 1 minute, stirring constantly until the grains become coated and slightly translucent at the edges.

Stir in the remaining halved 40 gr Cherry Tomatoes and 1 tsp Oregano dried, lightly pressing some of the tomatoes with a wooden spoon so their red juices incorporate into the rice.

Ladle the hot simmering broth into the skillet one scoop at a time, stirring frequently and waiting until each portion is absorbed before adding the next, cooking for 16 to 18 minutes until the rice is tender yet al dente.

Remove the skillet from the heat, then vigorously beat in 2 tsp Butter and 15 gr Parmesan - Grated until the risotto becomes glossy and creamy.

Gently fold in 40 gr Mini mozzarella, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder, stirring just a few times so the cheese begins to soften without fully melting.

Portion the risotto into warm bowls, top with the reserved blistered cherry tomatoes, scatter torn 3.75 gr Fresh Basil over the surface, and serve immediately.