1 tray cherry tomatoes, halved
2 tbsp olive oil
1 bunch basil, sliced
2 cloves garlic, chopped
2 cups arborio rice
1 bottle dry white wine
3 cups vegetable stock (see salmon recipe for homemade stock)
1/2 cup grated parmesan (optional)
1/2 cup brandy (optional)
Serves Five Total Time: 75 minutes
Fry the garlic in the olive oil over medium heat in a large saucepan for about three minutes. Then add in the risotto and coat with the oil. Lower heat to low and slowly add in the wine and stock over the course of about one hour making sure the risotto does not stick to bottom of the pan.
After one hour add in the tomatoes, basil, parmesan, brandy and plenty of freshly ground black pepper. Salt to taste and continue to stir and cook for another five minutes. Serve warm.
