Food My Muse

1. Poke a hole in the tomatoes.
2. Sautee the shallots and garlic on medium with a bit of olive oil until translucent, about 5 min.
3. Add in tomatoes and cook on medium until they burst, about 8-10 min. Mash them with the back of the spoon. Add in tomato paste, seasoned salt and simmer for 5 min.
4. Wash your rice.
5. Bring plenty of water to a boil and salt it plenty, like you would pasta water.
6. Add in your rice and cook until al dente.
7. Transfer rice to the tomato sauce pan with rice water, about a cup. Let it all meld together for 2-3 min.
8. Add in parmigiano, lemon zest, parsley and butter. Mix real well off heat.
9. Serve it with mascarpone, olive oil, basil, chives, crushed red peppers and black pepper.