(2) 4 Qt. Sauce Pots, Wooden Spoon, Measuring Cups, Measuring Spoons, Baking Sheet, 8 oz. Ladle, Cutting Board, Knife, Tongs, Large Serving Platter, Oven
4 oz. Olive Oil
2 cups Arborio Rice
1 cup White Wine
8 cups Chicken Stock
1 cup Diced Yellow Onions
2 Tablespoons Chopped Fresh Garlic
3 oz. Parmesan Cheese
2 Tablespoons Unsalted Butter
2 oz. Heavy Cream
1 Tablespoon Chopped Fresh Parsley
1 Tablespoon Chopped Fresh Basil
1 Tablespoon Chopped Fresh Chives
1 teaspoon Chopped Fresh Tarragon
Salt and White Pepper to taste
4 each 5x6 Heirloom Tomatoes
1) Heat chicken stock to a boil then reduce heat. In another sauce pot add olive oil and onions and cook over medium heat until onions are translucent, then add garlic, and rice. Stir until all rice is coated with oil then reduce heat and deglaze with white wine. After the wine has been absorbed, slowly add hot stock stirring constantly over low heat until all stock has been absorbed.
2) Finish risotto with parmesan cheese, unsalted butter, heavy cream, and fresh herbs. Season with salt and white pepper to taste. Place to the side and prepare tomatoes.
3) Cut the top from the tomatoes and remove the seeds. Fill tomatoes with the risotto and place into a 350 degree oven until skin has begun to pull away from the tomato. Remove skin and serve.