20-Minute Fresh Tomato Risotto

• Produce

  • 9 2 3/4 pounds plum or roma tomatoes
  • 3 cloves Garlic
  • 4 Shallots, medium

• Baking & Spices

  • 2 tsp Kosher salt
  • 1/4 tsp White pepper, freshly ground

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/4 cup Mascarpone cheese
  • 1/2 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1 cup Dry vermouth or dry white wine

• Other

  • 2 cups Arborio, carnaroli, or vialone nano rice

Found on thekitchn.com

Ingredients

• 2 3/4 pounds plum or Roma tomatoes (about 9 or 10)
• 1/4 cup extra-virgin olive oil
• 4 medium shallots, peeled and finely diced
• 2 cups Arborio, Carnaroli, or Vialone Nano rice
• 1 cup dry vermouth or dry white wine, at room temperature
• 2 tablespoons unsalted butter
• 3 cloves garlic, peeled and grated
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground white pepper
• 1/2 cup finely grated Parmesan cheese
• 1/4 cup mascarpone cheese (optional)

Nutrition