8oz risotto (precooked)
8oz heavy cream
6oz Pecorino Romano
1T fresh tarragon
2oz unsalted butter
kosher salt & pepper tt
place precooked risotto into saute pan or small sauce pot with cream and bring to a vigorous simmer add cheese and stir in with heat on until thickened, add tarragon, butter, salt and pepper to taste, and mix well. turn heat off when butter melted, garnish with pepper and fresh herbs (parsley or tarragon) place on heated platter and serve immediately.