2 clamshells DelFrescoPure® The Original Cherry Tomatoes on the Vine® (1 clamshell used for roasting, 1 clamshell to be halved)
4-5 cups chicken stock
1 cup of butter
1 tbsp olive oil
1 shallot, minced
4 garlic cloves
1 ½ cups Arborio rice
¾ cup gin
½ cup freshly grated Parmigiano Reggiano cheese
½ cup basil, chopped
2 sprigs fresh sage
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and black pepper, to taste
Prep Time: 20 mins
Cook Time: 30 mins
Servings: 6
1. Heat oven to 400º F. Coat DelFrescoPure® The Original Cherry Tomatoes on the Vine® with olive oil and salt. Place on a baking sheet and roast until blistered (about 15 minutes).
2. With the second clamshell, remove the cherry tomatoes from vine and cut in half. Place in a bowl and coat with olive oil, salt, basil and garlic. Set aside.
3. Make the brown butter. Heat butter in a small sauté pan over medium heat. When it melts, add sprig of rosemary, sprig of sage, sprig of thyme, and garlic. Start to whisk it. Keep whisking as it bubbles and be careful not to burn it. Add half of the marinated cherry tomatoes. When the butter is a nutty caramel brown color on the bottom, pull from the heat and set aside.
Risotto
4. In a medium saucepan, bring the chicken stock to a boil, then lower the heat, keeping the stock at a low simmer. Heat 1 tbsp of butter and olive oil over medium heat in a large sauce pan. Add Arborio rice and toast until a light golden-brown color. Add the shallots and garlic and cook for about 4 minutes, or until they are softened. Raise the heat to high, pour in the gin, and add the remaining marinated cherry tomatoes. Continue stirring until most of the gin has evaporated.
5. Add 1 cup of the simmering chicken stock to the rice and cook over medium heat, stirring constantly until the stock has been fully absorbed into the rice. Add stock one cup at a time. The risotto is cooked when the rice is tender and creamy. Stir in the Parmigiano Reggiano and 4 tbsp of the brown butter cherry tomatoes.
6. Season with salt and pepper and drizzle brown butter cherry tomatoes over the top. Sprinkle with fresh Parmigiano Reggiano and chopped basil. Add the roasted cherry tomatoes on top. Enjoy!
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