Tomato Risotto (Al Pomidoro)

Ingredients

• 4 C vegetable stock
• ¼ C butter
• 1 T olive oil
• 8 shallots , finely chopped
• 4 cloves garlic , chopped
• 1½ C arborio rice
• 1/3 C white wine
• 8 tomatoes , seeded and chopped
• 1½ C Parmesan cheese
• ½ C fresh basil
• sea salt and black pepper

Instructions

1. Heat stock to almost boiling, then reduce heat until barely simmering to keep it hot.
2. Heat butter and oil in a deep skillet over med heat. Add shallots and cook for 1 – 2 min. until soft, not brown. Add garlic. Add rice and stir until grains are well coated, about 1 minute.
3. Pour in wine and stir until it has been completely absorbed. Add 1 ladle of hot stock and simmer, stirring until absorbed. Repeat. After 10 min, add tomatoes, continue to add stock at intervals until liquid has been absorbed and tomatoes and rice are tender but firm. Reserve last ladle of stock.
4. Add reserved stock, Parmesan, basil, salt and pepper. Remove from heat and let rest 2 min. Sprinkle with additional Parmesan.