Difficulty: Very easy
Cost: Inexpensive
Preparation time: 10 minutes
Cooking time: 18 minutes

Servings: 4 people

Ingredients:
400 g Carnaroli rice
300 g tomato puree
200 g mozzarella

1 clove garlic
1 l vegetable stock
to taste salt
to taste extra virgin olive oil
to taste black pepper
to taste basil
80 g Parmigiano Reggiano DOP

Preparation:
1. In a saucepan, sauté the garlic with the oil.
2. Remove the garlic, add the tomato puree, salt and pepper.

Cook over low heat until the sauce thickens.
3. Turn off the heat and add the basil leaves.
4. Cut the mozzarella into cubes and set aside.
5. In another saucepan, toast the rice with the oil, then cook it, adding the broth a little at a time.
6. Halfway through cooking the rice, add the tomato sauce and continue cooking.

7. When the rice is cooked, turn off the heat, add the parmesan and mozzarella, and stir.
8. Serve immediately.