Dive into this easy, cheesy baked risotto recipe that combines the delightful textures of arancini with the fresh flavours of tomato and basil

In the realm of comfort food, the baked tomato, mozzarella, and basil risotto stand out as a culinary treasure, merging the creamy richness of arancini with the vibrant freshness of Italian herbs. This recipe is not just a treat for the palate but also a joy to prepare, offering a straightforward recipe that promises to impress at any dining table.

Step 1: Preparing Your Ingredients

Start by preheating your oven to 200C/180C fan/gas 6. In an ovenproof pan or casserole dish, warm half the olive oil over low heat. Add the finely chopped onion, sautéing until it turns a golden colour, which usually takes about 8-10 minutes. This gentle cooking process releases the onion’s natural sweetness, providing a flavorful foundation for your risotto.

Step 2: Incorporating the Arborio Rice

Next, introduce the arborio rice to the pan, stirring well to ensure each grain is coated with oil and toasted lightly. For an optional depth of flavour, pour a small glass of white wine over the rice, letting it absorb completely before proceeding. This step not only infuses the rice with a rich aroma but also sets the stage for a creamy texture.

Step 3: Baking the Risotto

Pour hot vegetable stock over the rice, giving it a quick stir to distribute the liquid evenly. Transfer the dish to your preheated oven and bake for 10 minutes. This initial bake allows the rice to begin absorbing the flavoursome liquid, setting the stage for the additional ingredients.

Step 4: Adding the Flavors

Remove the dish from the oven and mix in the halved cherry tomatoes and finely shredded basil, adding a burst of colour and freshness. Season with salt and pepper to taste. Half of the grated parmesan is then sprinkled over, followed by nestling torn mozzarella chunks throughout the rice. This cheese duo promises a gooey texture and a savoury taste that complements the tangy tomatoes.

Step 5: Achieving the Perfect Crust

Top the risotto with breadcrumbs and the remaining parmesan, then drizzle with the remaining olive oil. This creates a crunchy, golden crust when placed back in the oven for another 10-15 minutes until the rice is tender and the top is beautifully bronzed. For an even crispier finish, a few minutes under the grill will add an extra dimension of texture.

Final Touches

Before serving, let the risotto stand for a few minutes to settle. Garnish with additional basil leaves for a touch of green and a fresh flavour lift. Serve directly from the casserole dish, ensuring each plate receives a generous scoop of creamy risotto crowned with a crispy, golden top.