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20-Minute Fresh Tomato Risotto

kept bymondobff
recipe byThe Kitchn

2 3/4 pounds plum or Roma tomatoes (about 9 or 10)
1/4 cup extra-virgin olive oil
4 medium shallots, peeled and finely diced
2 cups Arborio, Carnaroli, or Vialone Nano rice
1 cup dry vermouth or dry white wine, at room temperature
2 tablespoons unsalted butter
3 cloves garlic, peeled and grated
2 teaspoons kosher salt
1/4 teaspoon freshly ground white pepper
1/2 cup finely grated Parmesan cheese
1/4 cup mascarpone cheese (optional)



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