I'm Howarding--just storing a recipe here. Best risotto I've ever made, btw.
3 roma tomatoes, diced
1 tblsp butter
1 tblsp EVOO
1 shallot, fine diced
8 small crimini mushrooms, thinly sliced
2 tblsp chopped fresh oregano
2 pinches dried thyme
1/2 tsp ground black pepper
3-4 cups chicken or vegetable broth
1/3 c white wine
2/3 c arborio type rice
1 1" cube creamed cheese (which I had, in lieu of mascarpone, which I didn't)
2 heaping tblsp parmesan reggiano
In a large saucepan, melt butter and saute tomatoes for about three-five minutes until cooked through and soupy. Remove to a small bowl.
Add olive oil, mushrooms and shallots to same saucepan, saute until shallots are transluscent, then add rice and herbs. Stir for about one minute, adding more EVOO if neccessary, until rice turns opaque. Add white wine, boil off, then add broth two ladels at a time. After about 15 minutes, add the reserved tomatoes and both cheeses. Cook until cheese melts and tomato broth reduces. Adjust seasoning, serve.