Baked Risotto with Juicy Tomatoes, Melted Mozzarella and Aromatic Basil

• olive oil↗2 ст. л. tbsp
• onion↗1 шт.

  finely chopped

• Arborio rice↗300 г g
• white wine↗невелика склянка

  (optional), or 100 ml extra broth

• vegetable broth↗750 мл гарячого ml
• cherry tomatoes↗100 г g

  halved

• basil leaves↗жменя

  finely chopped, plus a few extra leaves for serving

• Parmesan↗25 г g

  (or vegetarian alternative), finely grated

• mozzarella↗150 г кулька g

  torn into small pieces

• breadcrumb topping↗25 г сухих g

  (panko works well, but any will do)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection or gas 6). In an oven‑proof skillet or deep dish heat half the olive oil, add the finely chopped onion and sauté over low heat for 8‑10 minutes until translucent and slightly golden.

2. 2

   Add the Arborio rice, stir to coat each grain with oil. Pour in the white wine (if using) and cook for 2 minutes until the alcohol evaporates.

3. 3

   Add the hot vegetable broth, stir quickly and spread the rice evenly. Place the dish in the oven and bake for 10 minutes.

4. 4

   Remove the dish, add the halved cherry tomatoes, basil leaves, half of the grated Parmesan and season to taste. Roughly level the mixture with the back of a spoon, then evenly distribute the torn mozzarella pieces.

5. 5

   Sprinkle the breadcrumb topping, the remaining grated Parmesan and drizzle with the remaining olive oil. Return the dish to the oven and bake for another 10‑15 minutes until the risotto is almost done and the top is golden. If desired, switch on the grill to create a crisp crust.

6. 6

   Let the dish rest for a few minutes, scatter a few fresh basil leaves and serve, cutting portions directly in the dish.