Provolone Risotto With Petite Tomatoes

Name: Provolone Risotto With Petite Tomatoes
Ingredients: 2 tablespoons olive oil; 1 shallot, diced; 1 garlic clove, minced; 1 3/4 arborio rice; 1 cup dry white wine; 6 cups chicken stock, heated; 2 tablespoons butter; 2 cups provolone cheese, shredded; salt and pepper; 3 cups grape tomatoes, quartered; 2 tablespoons fresh basil, chopped

11 ingredients

9 steps

Ingredients

2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
1 3/4 arborio rice
1 cup dry white wine
6 cups chicken stock, heated
2 tablespoons butter
2 cups provolone cheese, shredded
salt and pepper
3 cups grape tomatoes, quartered
2 tablespoons fresh basil, chopped

Directions

1

Heat olive oil in a stockpot.
2

Add the shallot and garlic and saute until translucent.
3

Add rice, stirring to coat.
4

Add wine and 1 cup of heated stock, and cook, stirring constantly until all of the liquid is absorbed.
5

Add in 1 more cup of heated stock, and stir until all is absorbed. Repeat until all of stock has been used.
6

Remove the stockpot from heat, and add in butter and stir.
7

Add in cheese, salt, and pepper, and stir until cheese is melted.
8

Then stir in tomatoes.
9

Garnish with basil.