Risotto caprese

I love risotto and I also love caprese salad. Last weekend I combined them: risotto with cherry tomatoes, torn basil leaves, and fresh mozzarella cheese. Here's the recipe:

7-8 cups simmering chicken or vegetable broth

1/4 cup olive oil

1/2 cup finely chopped onion (1/2 a small onion)

2 cups short grain rice (arborio or carnaroli)

1 cup dry white wine

3/4 lb fresh lightly salted mozzarella cheese, cut into small cubes

1/4 grated parmesan cheese

1 pint cherry or grape tomatoes, halved

1/4 cup shredded basil leaves

salt and freshly ground pepper

1. In a large, heavy saucepan, heat the olive oil over medium heat. Add the onion and saute until softened, about 4 minutes. Add the rice and stir until each grain is well-coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until completely absorbed.

2. Add the simmering broth one ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup broth to add at the end.

3. When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, turn off the heat and stir in the reserved broth, the mozzarella cubes, grated parmesan, tomato halves, and basil. Season to taste with salt and pepper.