INGREDIENTS (serves 4-6)
1 cup arborio rice
1 cup dry sherry + 2 TBS(NOT cooking sherry)
1/2 onion, finely chopped
2 TBS butter + 1 TBS for use at end if desired
~4-6 cups chicken stock
1 cup Parmesan cheese, grated (best to get this fresh and grate when needed)
1/2 cup mascarpone cheese
1 cup cherry tomatoes, sliced
DIRECTIONS
**VERY IMPORTANT** Due to needing to have both hands ready for stirring, it's important to have all ingredients measured and prepared prior to starting the cooking process.
1. Place chicken stock in small saucepan and place over low heat, keeping warm.
2. In a large frying pan, melt 2 Tbs butter, add chopped onions and cook until tender. Add arborio rice, continuing to cook until rice is toasted. Carefully add sherry to pan, as it will splatter. Stir rice until dissolved.
3. When sherry is completely dissolved, using a ladle, pour 1 ladle of chicken stock that was left warming into the pan, continuing to stir until dissolved.
4. Continue adding liquid one ladle at a time until completely dissolved before adding next scoop, and until rice is al dente (You can taste and tell when it is done, but you can also know based on there only being small white spot in middle of rice, rest of rice should be clear. When rice is al dente, make your last liquid added last 2 TBS dry sherry for added flavor.
5. Remove pan from heat and stir in remaining 2 TBS butter if desired (yes, you want to because it makes it ridiculously creamy). Then add cheeses and tomatoes and stir.
6. Place risotto on serving dish and top with Parmesan cheese if desired.
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