Tomato Risotto
Ingredients
- 2 1/2 cups chicken stock (or vegetable stock)
- 10 ounces Delallo San Marzano Tomatoes, crushed
- 2 tablespoons olive oil
- 2 shallots, diced
- 1 1/2 cups shredded zucchini
- 4 cloves garlic, roughly chopped
- 1 cup Delallo Arborio rice
- 1/2 cup dry white wine (anything but an oaky chardonnay)
- 1/2 cup Parmesan Cheese
- 1/4 cup Mascarpone Cheese
- kosher salt and tons of freshly cracked black pepper
- fresh basil to garnish
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