Fresh Tomato Risotto With Mozzarella & Basil

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6 tablespoons extra virgin olive oil

1 small yellow onion, minced

11/2 cups peeled, seeded and finely diced fresh tomato

2 cups Italian Carnaroli or Arborio rice

Approximately 6 cups hot chicken or vegetable broth

Kosher or sea salt and freshly ground black pepper

6 ounces fresh whole-milk mozzarella, at room temperature, in 1/2-inch cubes

12 to 16 fresh basil leaves, torn into small pieces

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