HEIRLOOM TOMATO RISOTTO

Steps:

• Heat shallow saucepot over medium heat.
• Melt 2 Tb of butter in pot.
• Toast Arborio rice for two to three minutes.
• Re-glaze with white wine.
• Reduce wine until it's completely gone/.
• Add chicken stock, two cups at a time, waiting until stock is totally absorbed before adding the next two cups.
• After last two cups of stock are addeds, add cream and cheese and continue to cook until mixture begins to thicken.
• Be sure you are stitting often with spatula to avoid sticking.
• When mixture is thick, add tomatoes, asparagus, leeks, basil, tarragon, and pepper.
• If risotto seems to thickened, thin out with a little more stock.
• Cook for one to two more minutes, making sure not to break up the tomatoes.
• Finish with last tablespoon of butter.