"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Risotto with Baby Tomatoes Recipe

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This recipe for Risotto with Baby Tomatoes, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Rohner Family
Added: Wednesday, April 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
1 shallot, diced
1 garlic clove, minced
1 cup Arborio rice
1 cup dry white wine
6 cups chicken stock, heated
2 T. butter
2 cups shredded Belgioioso Mild provolone
Salt & pepper
3 cups grape tomatoes quartered lengthwise
2 T. fresh basil, chopped

Directions:
Directions:
Heat olive oil in a heavy 3-quart stockpot over medium-high heat. Add shallot and garlic and cook, stirring, until translucent. Add rice and stir to coat with oil. Add wine and cook, stirring constantly, until it has been absorbed. Add 1 cup hot chicken stock and cook, stirring constantly, until it has been absorbed. Add another cup of stock and continue the process until all the stock has been absorbed. Remove the pan from the heat and stir in butter. Add cheese and salt & pepper to taste. Stir until cheese is melted. Stir in tomatoes. Taste to adjust seasoning. Garnish with basil & serve.

 

 

 

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