Provolone Risotto With Petite Tomatoes - cooking recipe

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

Preparation

Heat olive oil in a stockpot.
Add the shallot 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.
Add in 1 more cup of heated stock, and stir until all is absorbed. Repeat until all of stock has been used.
Remove the stockpot from heat, and add in butter and stir.
Add in cheese, salt, and pepper, and stir until cheese is melted.
Then stir in tomatoes.
Garnish with basil.