Provolone Risotto with Petite Tomatoes

By Hklbrries

Ingredients

• 2 tablespoons olive oil
• 1 shallot, diced
• 1 garlic clove, minced
• 1 3/4 cups Arborio rice 1 cup dry white wine
• 6 cups chicken stock, heated
• 2 tablespoons butter
• 2 cups shredded Belgioioso* Mild Provolone cheese
• Salt
• Pepper
• 3 cups grape tomatoes, quartered lengthwise
• 2 tablespoons chopped fresh basil

Details

Servings 6

Preparation

Step 1

Heat olive oil in a heavy 3-quart stockpot over medium-high heat. Add shallot and garlic and cook, stirring, until translucent.

Add rice and stir to coat with oil.

Add wine and cook, stirring constantly, until it has been absorbed.

Add 1 cup hot chicken stock and cook, stirring constantly, until it has been absorbed. Add another cup of stock and continue the process until all the stock has been absorbed.

Remove the pan from the heat and stir in butter.

Add cheese and salt and pepper to taste. Stir until cheese is melted.

Stir in tomatoes.

Taste to adjust seasoning. Garnish with basil and serve immediately.