Fresh Tomato Risotto

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
		Salt - to taste
		Freshly-ground white pepper - to taste
		Freshly-ground black pepper - to taste
6 cups	1422ml	Water
1 teaspoon	5ml	Chopped garlic
1 lb	454g / 16oz	Arborio rice - (2 cups)
1/2 lb	227g / 8oz	Assorted baby tomatoes, such as cherry,
		Current, and teardrop - stemmed, halved
1 tablespoon	15ml	Butter
1/4 cup	59ml	Heavy cream
1/2 cup	73g / 2.6oz	Freshly-grated Parmigiano-Reggiano cheese
3 tablespoons	45ml	Chopped green onions, green part only

Recipe Instructions

In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes.

Add the water and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes.

Add the rice and simmer for 10 minutes, stirring constantly. Add the tomatoes and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes.

Stir in the butter, cream, cheese and green onions. Simmer for 2 minutes, stirring constantly.

Remove from the heat. Spoon the risotto into serving bowls or plates and serve.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D48) - from the TV FOOD - NETWORK

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