Definition: In this task, you have to generate the title of the recipe given its required ingredients and directions.
Input: ingredients:  'risotto base', '2- 28oz boxes of chicken stock', '2 T olive oil', '1 onion, finely chopped', '2 cups arborio rice', '2 cups white wine', '2 T butter (or more if you want- I used 1 stick this time)', '1/2 c grated Parmigiano-Reggiano cheese, plus shavings for garnish (optional)', 'vegetables', 'steam:', '6 stalks of asparagus, then cut into 1-inch long pieces (I steamed this while I chopped the onion)', 'saute (until soft):', '2/3 cup chopped baby bella mushrooms (or whichever mushrooms you like)', '2/3 cup sweet corn kernels (I just used frozen Giant Eagle corn and started sauteeing the frozen kernels)', '1/2 cup diced red pepper (1/2 inch pieces)', 'add:', 'chopped asparagus', '1 cup halved-cherry tomatoes', 'tomato marmalade - the best part!!!', '1 cup of quartered cherry tomatoes', '2 T olive oil', '2 T+ balsamic vinegar (estimated- I'm not sure how much I put it!)', '2 T sugar', 'dash of salt (Kosher salt if you have it)',<sep> directions: 'risotto base', '-Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Saute until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 4 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next 2 ladlefuls. Cook until rice is al dente and mixture is a little loose. Stir in butter and sauteed vegetables and shrimp (see below). Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Serve your portions and garnish each with cheese shavings and top with the tomato marmalade (the best part!), if desired.', '', 'vegetables', 'steam:', '6 stalks of asparagus, then cut into 1-inch long pieces (I steamed this while I chopped the onion)', 'saute (until soft):', '2/3 cup chopped baby bella mushrooms (or whichever mushrooms you like)', '2/3 cup sweet corn kernels (I just used frozen Giant Eagle corn and started sauteeing the frozen kernels)', '1/2 cup diced red pepper (1/2 inch pieces)', 'add:', 'chopped asparagus', '1 cup halved-cherry tomatoes', '', '-Turn down heat until risotto is almost finished.', '-Add shrimp to the combination once you add the last ladefuls of chicken stock to the risotto.', '-Once shrimp is cooked through, add vegetable and shrimp mixture to the risotto (as soon as butter is 1/2 melted) and stir in.', '', 'tomato marmalade - the best part!!!', '-Combine all ingredients in a small saucepan and bring to a boil. Slow to simmer and let the liquids reduce while you\'re making the risotto portion. By the time you\'re done with the risotto- the marmalade should be perfect for 'dolloping' on top of the finished risotto dish.'

Risotto With Cherry Tomatoes, Asparagus, Artichokes, Corn, And Shrimp With A Tomato Marmalade 