1) put the stock and tinned toms in a saucepan and simmer
2) fry the onion and garlic for 5 mins, then add the rice for 3 more mins.
3) begin to add ladel by ladel of the hot stock, ensuring all stock has been absorbed before you add more. Season as you go. This should take around 25 mins, or until the rice is soft and the consistentency is silky.
3) top with the mozzarella, basil and ground pepper.