Risotto with Tomatoes and Mozzarella - serves 6

5 1/2 cups vegetable stock
1/3 cup oil-packed sun-dried tomatoes
1 onion, chopped
2 cups Arborio rice
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Salt and pepper to taste

In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
In a large frying pan, warm 2 tbsp of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
Add the mozzarelle cheese, Parmesan cheese, sun-dried tomatoes, 2 tbsp of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.