Creamy Risotto

Instructions

• Prep
• Peel and finely chop the shallot. 
• Peel and roughly chop the garlic cloves.
• Halve the tomatoes and place in a bowl (season with salt and pepper).
• Thinly slice the chives.
• Medium Dice the peppers.
  
• Risotto (start)
• In a medium pot heat 2 TBSP of garlic infused olive oil.
• Add chopped shallot and garlic.
• SEASON WITH SALT & PEPPER.
• Cook, stirring frequently, 1-2 mins until slightly softened.
• Add rice and drizzle more olive oil.
• SEASON WITH SALT & PEPPER.
• Cook, stirring frequently, 1-2 mins until slightly browned.
• Risotto (finish)
• Add 3 1/2 Cups of water – Heat on high until boiling.
• Once boiling, reduce heat to Medium-High.  Cook stirring frequently 16-18 mins or until most of the liquid has been absorbed and the rice is al dente.  Turn off the heat.
• Add the mascarpone, butter and half the romano cheese.  Stir until combined and the butter is melted.  SEASON WITH SALT & PEPPER.
• Vegetables
• Once the risotto has been cooked about 10 minutes, in a medium pan heat about 2 TBSP of garlic infused olive oil.
• Add the dice peppers.  Cook, stirring frequently 2-3 min until lightly browned.
• Add the seasoned tomatoes.  Cook, stirring occasionally, 2-3 min until slightly softened.
• Turn off the heat.
• SEASON WITH SALT & PEPPER (if desired).
• Serve the finished Risotto topped with the cooked vegetables. Garnish with chives and remaining romano.