Risotto with Tomato Confit, Goat Cheese, and Basil

Directions

1. 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).
2. Remove tomatoes with slotted spoon to a bowl of ice water. Let cool.
3. Peel tomato the cut half. Remove seeds and juice. Cut each half in half so that each tomato is cut in quarters.
4. In a medium saucepan, combine all remaining ingredients and then all of the quartered tomatoes. Bring mixture to a simmer.
5. 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.
6. Keep oil for another use.
7. Simmer chicken stock in a medium saucepan. Heat 2 T. olive oil in a heavy pan.
8. Add chopped onions. Cook until onions are soft and translucent.
9. 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.
10. Stir white wine into rice mixture. Cook, stirring, until wine is just absorbed.
11. 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.
12. Cook until rice is soft and creamy.
13. 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!
14. 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.