Roasted Tomato Risotto

Directions

1. 1
   In a medium saucepan, bring the stock to a simmer; keep it at a bare simmer over low heat.
2. 2
   In a medium saucepan, warm the olive oil.
3. 3
   Add the onion and stir over moderate heat until softened.
4. 4
   Add the rice and cook for 1 minute, stirring to coat it with oil.
5. 5
   Add 1 cup of the hot stock to the rice and cook, stirring constantly, until almost all the stick has been absorbed.
6. 6
   Add the tomato halves, garlic and another cup of stock and cook, stirring until the stock is absorbed.
7. 7
   Continue to add hot stock, 1 cup at a time, stirring until it is absorbed before adding more.
8. 8
   The risotto is done when the grains are just tender and bound with a creamy sauce, about 25 minutes in all.
9. 9
   Stir in the butter and Parmesan, season with salt and pepper and serve.