Tomato Risotto

Ingredients

  • 1 French shallot, minced
  • 1 garlic clove, minced
  • 60 ml (¼ cup) butter
  • 500 ml (2 cups) Arborio rice
  • 125 ml (½ cup) white wine
  • 1000 ml (4 cups) chicken stock
  • 250 ml (1 cup) Allegretto cheese, shredded
  • 250 ml (1 cup) cherry tomatoes, halved
  • ½ bunch of fresh basil, chopped
  • 60 ml (1/4 cup) fresh parsley, minced

Directions

  1. In a saucepan, melt half of the butter and sauté shallot and garlic.
  2. Add rice and cook for one minute while stirring to coat.
  3. Add white wine and reduce almost completely.
  4. Over moderate heat, add chicken stock one cup at a time stirring frequently. As stock is absorbed, add another cup. Season with salt and pepper.
  5. Cook for 18 to 22 minutes or until rice is cooked al dente.
  6. Remove from heat. Add shredded Allegretto, tomatoes and fresh herbs.
  7. Serve.

Recettes