Risotto Margherita

We all know Pizza Margherita. Why not turn it into risotto?

for 2 servings

200 g risotto rice

1 small onion

100 ml white wine

300 ml vegetable stock

2 tomatoes

balsamic vinegar

olive oil

salt, pepper

basil

1 tablespoon sour cream

100 g mozzarella pearls

Cop the onion and fry in 1 teaspoon olive oil. Add the rice and fry for two minutes then stir in the wine. As soon the rice is getting dry again add half of the stock. Cook risotto for about 20-25 minutes on medium heat, stir from time to time and make sure to add more stock if necessary.
In the meantime, mix 1 teaspoon olive oil and 1 tablespoon balsamic vinegar with some salt and pepper and cover the mozzarella pearls with it.
When the rice is tender, add 1 tablespoon sour cream and the chipped basil. serve risotto with the mozzarella pearls.