Risotto with Tomato Confit, Goat Cheese, and Basil

By brooke's kitchen • March 19, 2010 • 0 Comments

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Author Notes: I adore goat cheese. On salad, in pasta, in tarts, even in desserts, it is such an amazing cheese. This recipe is adapted from a Terrence Brennan recipe who is such a master with all kinds of cheese (and is one of my favorite chefs!). He makes this with pasta which is equally amazing. It is like mac and cheese but better - and that is coming from someone who loves loves loves mac and cheese! The tomatoes poached in olive oil are so flavorful and bring a freshness to the dish. The basil is perfect with tomatoes and the addition of goat cheese makes the dish luxuriously creamy. Enjoy! - brooke's kitchen

Serves 4

Tomato Confit

5 plum tomatoes, peeled, seeded and cut into quarters
4 springs thyme
2 garlic cloves, minced
3/4 cups olive oil
1 bay leaf

Risotto

5 cups chicken stock (approx)
1 cup arborio rice (or 8 oz. orzo pasta)
1 yellow onion
1 garlic clove, minced
2 tablespoons olive oil
1/2 cup dry white wine
1/2 cup parmesan cheese
2-3 ounces fresh goat cheese
1/2 cup finely shredded basil leaves

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.