A delicious risotto dish featuring creamy Arborio rice, savory shallots and garlic, and finished with butter and Parmesan cheese, topped with homemade blistered tomato confit.
Tomato Confit:
In a small pot, add cherry tomatoes, neutral oil, 1 clove garlic, and thyme. Season with salt and cook on low heat for 20 minutes or until blistered and soft.
Risotto:
In a medium pot, over medium heat, saute your shallots and 3 cloves garlic in olive oil. Once softened, 4-5 minutes, add your Arborio rice and toast for 2-3 minutes. Then add 1/2 cup of chicken stock. Stir constantly until stock is absorbed. Then repeat the process, adding 1/2 cup of stock at a time, until rice is fully cooked. This usually takes 18-20 minutes. Then, add chopped asparagus and cook for about a minute. Next add butter and Parmesan cheese. Season to taste with salt. On a plate, serve your risotto topped with Tomato Confit and enjoy!
