, or bocconcini, sliced into 1/4 inch slices
Combine broth and tomato juice in a large saucepan. Cover and bring to a boil. Then reduce heat to low to keep warm.
Melt butter in a medium saucepan over medium. Add garlic and cook, stirring frequently, until soft but not browned, 1 min. Add rice and stir until glossy, about 1 min. Add wine and stir until rice has absorbed all of the liquid, 3 to 4 min. Add 1/2 cup of broth mixture. Stir often until rice has absorbed most of the liquid, 4 to 6 min. Continue adding broth mixture, 1/2 cup at a time, until absorbed. Keep heat between medium and medium-low so mixture is just simmering. Stir often until rice is tender to the bite. The entire stirring and cooking process will take about 30 to 35 min. Risotto should be slightly saucy but not soupy. Remove from heat. Stir in parmesan and 1/2 cup basil. Serve immediately. Top with mozzarella and remaining basil.