Whole Milk Mozzarella Crusted Risotto

Serves 4
 
4 cups chicken broth
 
2 tablespoons butter
2 tablespoons olive oil
1 clove minced garlic
½ cup finely diced yellow onion
1 cup Arborio rice
½ cup white wine
½ cup parmesan cheese
6 ounces whole milk mozzarella, shredded or sliced
 
In a small saucepan, bring the four cups of chicken broth to a simmer over medium heat.
 
In a large heavy-bottomed pot, melt together the butter and olive oil.  Add garlic and onion, season with salt and pepper, and sauté over medium low heat until the onion becomes translucent.  Stir in the Arborio rice, coating it in the butter and oil, and cooking until the rice becomes opaque.
 
Deglaze the pan with white wine, stirring constantly until the wine has completely evaporated.  At this point, you will start to slowly add the broth, one ladle (about 3/4 of a cup), at a time.  Turn the burner down so that the rice is at a very low simmer, stirring frequently.  Once the first ladle of broth has evaporated, add another.  It will typically take 20-25 minutes to cook the rice, and you may not need all 4 cups of broth.  After about 4 ladles full, taste the rice to check for doneness.  Once the rice is cooked to your desired doneness, stir in the parmesan cheese, and season with salt and pepper to taste. 
 
Heat your broiler on high.  Top the rice with mozzarella and place it until the broiler for 3-5 minutes, until the cheese is melted and starts to brown.
 
I like to serve it with a Tomato Basil Relish, with is really not a recipe, but more a mix together to taste.  Chopped fresh tomato, a little garlic, either microplaned or granulated powder, olive oil, minced fresh basil, oregano, parsley, whatever fresh herbs I have,  and a pinch of salt and pepper.  If you like olives (not my personal favorite) they or capers would do well in this relish as well.
 
Enjoy!