Ingredients
2/3 cup Arborio rice
2 large shallots
3 cloves garlic
3-4 cup chicken stock
1/3 cup Parmesan cheese
2 Tbsp butter
salt to taste
olive oil
Tomato Confit
1/3 cup neutral oil
2/3 cherry tomatoes
3 sprigs fresh thyme
1 clove garlic
salt to taste
In a small pot, add cherry tomatoes, oil, 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 garlic in olive oil. Once softened, 4-5 minutes, add your rice and toast for 2-3 minutes. Then add 1/2 cup of stock. Stir constantly until stock is absorbed. Then repeat the process until rice is fully cooked. Usually 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!
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