Risotto With Cherry Tomatoes, Asparagus, Artichokes, Corn, And Shrimp With A Tomato Marmalade

• risotto base
• 2- 28oz boxes of chicken stock
• 2 T olive oil
• 1 onion, finely chopped
• 2 cups arborio rice
• 2 cups white wine
• 2 T butter (or more if you want- I used 1 stick this time)
• 1/2 c grated Parmigiano-Reggiano cheese, plus shavings for garnish (optional)
• vegetables
• steam:
• 6 stalks of asparagus, then cut into 1-inch long pieces (I steamed this while I chopped the onion)
• saute (until soft):
• 2/3 cup chopped baby bella mushrooms (or whichever mushrooms you like)
• 2/3 cup sweet corn kernels (I just used frozen Giant Eagle corn and started sauteeing the frozen kernels)
• 1/2 cup diced red pepper (1/2 inch pieces)
• add:
• chopped asparagus
• 1 cup halved-cherry tomatoes
• tomato marmalade - the best part!!!
• 1 cup of quartered cherry tomatoes
• 2 T olive oil
• 2 T+ balsamic vinegar (estimated- I'm not sure how much I put it!)
• 2 T sugar
• dash of salt (Kosher salt if you have it)

1. risotto base
2. -Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Saute until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 4 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next 2 ladlefuls. Cook until rice is al dente and mixture is a little loose. Stir in butter and sauteed vegetables and shrimp (see below). Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Serve your portions and garnish each with cheese shavings and top with the tomato marmalade (the best part!), if desired.
3. vegetables
4. steam:
5. 6 stalks of asparagus, then cut into 1-inch long pieces (I steamed this while I chopped the onion)
6. saute (until soft):
7. 2/3 cup chopped baby bella mushrooms (or whichever mushrooms you like)
8. 2/3 cup sweet corn kernels (I just used frozen Giant Eagle corn and started sauteeing the frozen kernels)
9. 1/2 cup diced red pepper (1/2 inch pieces)
10. add:
11. chopped asparagus
12. 1 cup halved-cherry tomatoes
13. -Turn down heat until risotto is almost finished.
14. -Add shrimp to the combination once you add the last ladefuls of chicken stock to the risotto.
15. -Once shrimp is cooked through, add vegetable and shrimp mixture to the risotto (as soon as butter is 1/2 melted) and stir in.
16. tomato marmalade - the best part!!!
17. -Combine all ingredients in a small saucepan and bring to a boil. Slow to simmer and let the liquids reduce while you're making the risotto portion. By the time you're done with the risotto- the marmalade should be perfect for "dolloping" on top of the finished risotto dish.

risotto base, chicken stock, olive oil, onion, arborio rice, white wine, t butter, cheese, vegetables, steam, then, saute, baby bella mushrooms, sweet corn kernels, red pepper, asparagus, tomatoes, tomato marmalade, tomatoes, olive oil, balsamic vinegar, t sugar, salt

Taken from www.epicurious.com/recipes/member/views/risotto-with-cherry-tomatoes-asparagus-artichokes-corn-and-shrimp-with-a-tomato-marmalade-50027422 (may not work)