I've had simple pasta dishes on the brain recently. Not necessarily ones that are incredibly easy to make, but that are characterized by a few simple, fresh ingredients that make you warm from the inside out. As tomato season comes to an end in New York (can you hear the sad trombone?) you best believe I want hold on to this risotto and never let go.
There are two, I repeat, two kinds of cheese in this risotto: mozzarella and parmesan. I've never had mozzarella in a risotto before, but it sounds like something I need to try immediately.
→ Get the Recipe: Fresh Tomatoes and Arugula Risotto from Olivia's Cuisine