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Serves 4
Ingredients:
6 cups vegetable stock (kept warm in a sauce pot)
3 garlic cloves (minced)
1 shallot or small yellow onion (finely diced)
2 pints cherry tomatoes
4 sprigs thyme
2 tablespoons extra-virgin olive oil
1 cup arborio rice
1 cup dry white wine
3 ounces parmesan (grated, plus more for topping)
4 ounces burrata (plus more
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