Provolone Risotto With Petite Tomatoes

prep time:: 5 minutes
total time:: 25 minutes

Makes 6 to 8 servings

Rick & Loire came over and fixed this for dinner one night. They got this recipe from Costco. It was a big hit. Devann really likes this. Loire, Devann, Willie, and Ricky 2009

ingredients

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

directions

1
Heat olive oil in a stockpot. Add shallots and garlic and saute until translucent. Add rice, stirring to coat. Add wine and 1 cup of heated stock, and cook, stirring constantly until all of the liquid is absorbed.
2
Add in 1 more cup of heated stock, and stir until all is absorbed. Repeat until all of stock has been used.
3
Remove the stockpot from heat, and add in butter and stir. Add in cheese, salt, and pepper, and stir until cheese is melted.
4
Then stir in tomatoes.
5
Garnish with basil.