Tomato risotto

recipe

• Step 1
  After removing the outer layers, finely dice the shallots.
• Step 2
  In a large pan on medium-high heat, add a drizzle of olive oil and the shallots. Cook for 3 minutes, stirring occasionally.
• Step 3
  Add the rice to the pan and cook for 2 minutes, stirring.
• Step 4
  Cut the tomatoes in cubes.
• Step 5
  Add the tomatoes and the wine to the pan. Season with salt & pepper and cook for 2 minutes until the liquid is absorbed. Tip: stir frequently to avoid burning.
• Step 6
  In a saucepan, bring 1 cup of stock per person to a boil. Reduce heat to medium-low to keep warm.
• Step 7
  Add one ladle of stock to the rice and cover the pan. Allow the liquid to absorb and add another ladle.
• Step 8
  Continue for 18-20, adding one ladle at a time, until all the liquid is absorbed and the rice is cooked.
• Step 9
  Add parmesan, salt, & pepper and mix to combine. Optional: add a dab of butter.
• Step 10
  Serve and enjoy! Optional: Top each serving with extra parmesan cheese and fresh herbs.