White tomato sauce
Place tomatoes, garlic, tarragon, basil, thyme, rosemary, tarragon vinegar, salt, pepper and a pinch of sugar into a blender and process it well. Place a cloth into a sieve on top of an empty pot and pour the processed mixture into it. Let it drain for a couple of hours.
When the sauce has drained, heat it up and thicken it by adding corn starch mixed with some water. Before serving, quickly boil the sauce and blend the cold butter and olive oil into it using a stick blender. Add salt if needed and season with cayenne pepper.
Sauté the chopped shallot and garlic on melted butter. Add rice and fry it lightly until it becomes translucent. Add wine and some stock. As soon as the rice soaks up the liquid add more stock. Continue to add the stock until the rice is done while constantly stirring the risotto. Remove from heat and stir in the butter and grated parmesan. Just before serving stir in the pesto and loosen the risotto with whipped cream.