Late Summer Roasted Heirloom Tomato Risotto and Rice Balls
1 quart cherry tomatoes, halved or 4 cups tomatoes, quartered
2-3 cloves of garlic, minced
1/4 basil, minced
3 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
2-2 1/2 T of butter or olive oil (I use both, 1+ T butter, 1+ T of olive oil)
3/4 cups of a mix of shallots and onions, chopped
(I used 2 shallots and one small onion)
2 cups of Arborio Rice
1/2 cup white wine
8 cups chicken stock
1 cup parmesan cheese
Salt and Pepper to taste
Preheat oven to 350 degrees.
Clean and halve the cherry tomatoes.
Toss with olive oil, garlic, basil, salt and pepper. Spread over a baking sheet lined with parchment paper.
Roast for 25 minutes. While your tomatoes are roasting, heat your butter and oil in a large saucepan or risotto pot over medium flame. When butter is melted, add your chopped shallots and onions. Saute for 2-4 minutes until translucent.
Then add your arborio rice and stir to coat thoroughly with your butter and oil and then continue to saute for another minute or so. Add your white wine and stir until it is completely absorbed.
Next we begin the process that makes risotto creamy. Add a ladle of your hot chicken broth and stir constantly until is is absorbed. Repeat until you have used most, if not all, of your broth; and when your rice is tender but not mushy.
At this time, remove from heat, add the parmesan cheese, fold in your tomatoes (which probably came out of the oven 5 minutes or so ago) and serve immediately.
Makes 4 generous dinner servings or 6 side servings.