Ilse's Kitchen - culinary adventures of a girl who loves to eat

I LOVE LOVE LOVE risotto. And I love it creamy, so creamy that it feels like it melts in my mouth -  with lots of veggies, with meat, with fish; you can go practically every which way. I was planning to make a simple cherry tomato and mozzarella risotto but then I saw the bratwurst in my fridge and thought why not, so I tossed it in. And you know what? It works. But it works fine without it too, so if you’re vegetarian skip the bratwurst, replace the chicken stock with veggie stock, and you’re good to go. Ingredients: 250g cherry tomatoes or small Roma tomatoes, halved 1 medium-sized yellow onion, finely chopped 1 clove garlic, minced 1 bratwurst (optional), chopped in small squares 125g mozzarella, chopped 100g arborio rice 10 basil leaves 1L chicken bouillon 15g gratedparmesan cheese 15g butter Olive oil Instructions: 1. In a large skillet, heat some olive oil and add the onion. Fruit for a few minutes until slightly glazed. 2. Add the bratwurst and sauté f...