INGREDIENTS
14
Cherry tomatoes
3
ears Corn, fresh
3 cloves
Garlic
1 tbsp
Parsley, fresh
1
Shallot
4 cups
Chicken stock
1 1/2 cups
Arborio rice
1
Salt and white pepper
1
Olive oil
1 tbsp
Vegetable oil
5 tbsp
Butter
1/2 cup
Parmigiano-reggiano cheese
3/4 cup
White wine, dry