Mozzarella-tossed rice with basil oil When you don't feel much like cooking, this homely dish, which could be called a lazy risotto, inspired by my favourite Italian chef Marcella Hazan, is just right. For the basil oil 100ml/3fl oz extra-virgin olive oil 25g/1oz bunch basil, shredded clove garlic, crushed For the rice 350g/11 oz arborio rice 250g/8oz buffalo mozzarella, cut into small cubes 85g/3oz Parmesan, finely grated, extra for serving 50g/2oz butter 400g/13oz ripe vine plum or cherry tomatoes, halved 1 red onion, thinly sliced Basil leaves Put the oil, basil and garlic in a mortar and bash with a pestle until well combined, then add a good pinch of salt. Stand at room temperature to let the flavours infuse. Pass through a sieve and set aside until needed. To make the rice, bring 3 litres/5¼ pints of salted water to the boil, add the rice and stir for 10 seconds. Cover the pan and reduce the heat so that the water boils gently. Cook until the rice is just tender, stirring occasionally. This will take about 15-20 minutes. Drain the rice and return to the pan. Add the mozzarella and stir so that the cheese starts to melt. Mix in the Parmesan and butter and season well. Serve in a big platter to share, garnished with extra Parmesan, the tomato, red onion and basil leaves piled alongside and the basil oil drizzled generously over the top.