Heirloom Tomato Risotto

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1 cup arborio rice
• 1 cup wine
• 8 cups chicken stock
• 1/2 cup heavy whipping cream
• 1/4 cup parmesan cheese
• 1 1/2 cups diced heirloom tomatoes (peeled)
• 3/4 cup chopped asparagus
• 1/4 cup diced leek
• 1 tablespoon chopped basil
• 1 tablespoon chopped tarragon
• 1 teaspoon cracked black pepper

Recipe

• 1 heat shallow saucepot over medium heat.
• 2 melt 2 tb of butter in pot.
• 3 toast arborio rice for two to three minutes.
• 4 re-glaze with wine.
• 5 reduce wine until it's completely gone/.
• 6 add chicken stock, two cups at a time, waiting until stock is totally absorbed before adding the next two cups.
• 7 after last two cups of stock are addeds, add cream and cheese and continue to cook until mixture begins to thicken.
• 8 be sure you are stitting often with spatula to avoid sticking.
• 9 when mixture is thick, add tomatoes, asparagus, leeks, basil, tarragon, and pepper.
• 10 if risotto seems to thickened, thin out with a little more stock.
• 11 cook for one to two more minutes, making sure not to break up the tomatoes.
• 12 finish with last tablespoon of butter.