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Tomato, Basil and Parmesan Risotto
Ingredients
| * | 5 plum (Roma) tomatoes |
| * | 4 tbls. unsalted butter |
| * | 2 shallots, chopped |
| * | 1 clove garlic, minced |
| * | 1 1/2 cups Arborio or risotto rice |
| * | 4 1/2 cups chicken stock |
| * | 1 cup half 'n half |
| * | 1/2 cup freshly grated Parmesan cheese, packed |
| * | 3 tbls. basil, chopped |
Instructions
| 1 | Core and dice one plum tomato; set aside. Core and dice remaining 4 tomatoes. |
| 2 | Melt 2 tablespoons butter in a large heavy saucepan. Add shallots, garlic and rice and cook over low heat 4-5 minutes, coating the rice. Increase heat to medium high and add 2 cups chicken stock, stirring constantly until absorbed. Gradually add remaining stock, stirring frequently. The rice is ready when the stock has been absorbed. |
| 3 | Remove from the heat, add half 'n half, Parmesan cheese and 4 diced tomatoes. Add remaining butter and 2 tablespoons of basil. Stir to combine. |
| 4 | When ready to serve, spoon into serving dish and top with remaining diced tomato and basil. |