In the kitchen today we welcome Chef Nick Rabar from Avenue N making a Four Cheese Risotto Roasted Tomato Cream.


  • 1 cup Arborio Rice
  • 1/8 cup Onions, small dice
  • 3 cups Chicken Stock
  • 3/4 cup Cheese (mozzarella, provolone, gruyere, parmesan)
  • 2 Tablespoons Chives
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil

Ingredients for Tomato Cream:

  • 1cup Vodka, reduced by half
  • 1 cup Charred Tomatoes
  • 1/2 cup Heavy Cream
  • 1 teaspoon Garlic, minced
  • 1 pinch Kosher Salt
  • 1 pinch Sugar


  1. Combine all ingredients for cream sauce and bring to a boil, simmer for 10 minutes.
  2. In a small sauce pan add oil and sauce onions.
  3. Add rice, then slowly add stock until rice is cooked.
  4. Add remaining ingredients, serve with cream sauce.

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