Method

Combine first 5 ingredients in a small bowl, stir well and set aside.

Bring broth to a strong simmer in a medium saucepan.   Cover and keep warm over the lowest heat possible.  Liquid for risotto must always be heated.

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Stir in onion and saute 3 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add wine, cook 1 minute or until liquid is nearly absorbed, stirring constantly.

Add a 4 to 6 ounce ladleful of stock and cook, stirring until the liquid is absorbed.  Continue adding stock, one ladleful at a time, stirring frequently. When rice is almost cooked, about 15 minutes from addition of first liquid, add tomato mixture and cook 2  - 5 minutes, stirring constantly.

Remove from heat, stir in mozzarella and grate in pepper.

Serve with with Parmigiano cheese in a bowl on the table so each diner can suit his or her self.

Serves: 4

TIP: Remember to stir, stir, stir.  Your goal is to provide friction for the grains of rice by stirring. 

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