Heirloom Tomato Risotto

Directions

1. 1
   Heat shallow saucepot over medium heat.
2. 2
   Melt 2 Tb of butter in pot.
3. 3
   Toast Arborio rice for two to three minutes.
4. 4
   Re-glaze with white wine.
5. 5
   Reduce wine until it's completely gone/.
6. 6
   Add chicken stock, two cups at a time, waiting until stock is totally absorbed before adding the next two cups.
7. 7
   After last two cups of stock are addeds, add cream and cheese and continue to cook until mixture begins to thicken.
8. 8
   Be sure you are stitting often with spatula to avoid sticking.
9. 9
   When mixture is thick, add tomatoes, asparagus, leeks, basil, tarragon, and pepper.
10. 10
    If risotto seems to thickened, thin out with a little more stock.
11. 11
    Cook for one to two more minutes, making sure not to break up the tomatoes.
12. 12
    Finish with last tablespoon of butter.