INGREDIENTS
1 cup
arborio rice
1/2
small onion, diced
1 clove
garlic, minced
2
large vine-ripened tomatoes, cored and cut into 1-inch chunks
8 oz
fresh mozzarella, cut into 1/2-inch cubes
salt and pepper,
1/4 cup
plus 1 tablespoon extra-virgin olive oil
1/4 cup
fresh lemon juice
1/2 cup
shredded fresh basil leaves