Balsamic Risotto with Tomatoes and Basil Recipe

Ingredients

• 4 cups stock (I use homemade vegetable stock or Better Than Bouillon)
• 1 tablespoon butter
• 1/2 cup shallots, chopped
• 1 clove garlic, minced
• 1 cup (200 g) risotto rice (arborio, carnaroli, or vialone nano)
• 1/3 cup dry white wine (I recommend a New Zealand Sauvignon Blanc)
• 1/2 cup Parmesan cheese, grated or shredded
• 1 to 2 tablespoons balsamic vinegar
• White pepper
• 1/4 teaspoon fresh thyme or a pinch of dried thyme
• 1 1/2 cups cherry tomatoes, halved
• 4 basil leaves, thinly sliced