Another Variation on Insalata Caprese

On the weekend of the 13th, we were in Cincinnati, so, of course, we had to go to Jungle Jim's and get the best fresh mozzarella in the (known) world (of cheese). We had the idea to make a Caprese salad, since, well, we always do. But how to incorporate rice? The answer: risotto (of course). This risotto is made with olive oil, red onion, garlic, vegetable stock, salt, pepper, white wine, and a heavy dose of fresh basil. We used the risotto in lettuce cups (that were difficult to eat as such) that had the mozzarella and a tomato slice each. The basil in the risotto served as the basil for the salad, and a touch of balsamic glaze brought it all to the next level. Lisa still says she would like the basil fresh, but we thought this was a clever way to work Caprese salad into the rice challenge.