Risotto With Tomato Confit, Goat Cheese, And Basil - tomato

Method

• Boil water in a medium saucepan. Score the bottom of each tomato. When water begins to boil, place plum tomatoes into water and boil and skin starts to come off (about 30 seconds).
• Remove tomatoes with slotted spoon to a bowl of ice water. Let cool.
• Peel tomato the cut half. Remove seeds and juice. Cut each half in half so that each tomato is cut in quarters.
• In a medium saucepan, combine all remaining ingredients and then all of the quartered tomatoes. Bring mixture to a simmer.
• Turn down heat and cook until tomatoes have cooked down and are soft, about 20-30 minutes. Remove tomatoes from mixture (either with a slotted spoon or drain with a colander). Set aside to cool slightly.
• Keep oil for another use.
• Simmer chicken stock in a medium saucepan. Heat 2 T. olive oil in a heavy pan.
• Add chopped onions. Cook until onions are soft and translucent.
• Add arborio rice (or orzo if you decide to use pasta) and cook for 1 minute. Add chopped garlic and cook for an additional minute until fragrant.
• Stir white wine into rice mixture. Cook, stirring, until wine is just absorbed.
• Begin adding 1/2 cup of chicken stock to risotto. Cook until the chicken broth is just absorbed stirring the rice. Once broth is absorbed add another 1/2 cup.
• Cook until rice is soft and creamy.
• Chop tomato mixture. Add tomatoes, goat cheese, parmesan cheese, and basil to risotto. Season to taste and garnish with more basil and freshly grated parmesan cheese. Enjoy!
• Note: If using risotto or other small-cut pasta, I up the goat cheese to 4 oz. It seems like a lot but makes the risotto style pasta creamy and delicious.