Tomato Mushroom Risotto

Soak dried mushrooms in 1 c of very hot water until soft, 20 - 30 minutes. When soft, dice mushrooms and reserve liquid. Heat chicken broth to a simmer over medium heat in a small pan. Add reserved mushroom liquid, discarding any sediment in the bottom of the bowl. While broth is heating, melt 2 Tbs butter over med-low heat until nutty smelling and slightly brown. Add olive oil and warm. Add shallots and garlic, stirring with a wooden spoon until soft, about 5 minutes. Increase the heat to medium. Add rice all at once, stirring until a white dot appears in the middle of each grain. Add mushrooms and stir. Increase the heat to med-high. Add wine to deglaze the pan and stir until absorbed. Add simmering broth 1/2 c at a time, stirring almost constantly and letting each addition absorb before adding the next. Continue adding broth in this manner for about 15 minutes. Add 1 1/2 c tomatoes and stir. Taste rice, and continue adding broth 1/2 c at a time until the rice is "al dente", tender but still chewy, about 5 more minutes. Remove pan from heat and fold in remaining tomatoes, cheese and
the remaining butter. Add freshly ground white pepper and salt to taste. If desired, garnish with halved cherry tomatoes and curls of Asiago cheese. Serve hot. Enjoy!