Instructions: Heat the broth and maintain at a simmer. In another saucepan, melt 2 Tbl of the butter. Add the garlic and shallots and sauteeuntil limp, about 2 minutes.

Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed. Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed.

Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed. When the broth is all absorbed, stir in the remaining 2 Tbl butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper. Serve at once.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.