Roasted Tomato Risotto

Ingredients

• 1 lb strawberry or other small tomatoes, to make 1 cup puree
• 3 Tbsp olive oil, plus more for drizzling
• 2 bay leaves
• 1/2 large onion, finely chopped
• 2 shallots, minced
• 1 1/2 cups arborio rice
• 1/4 cup dry sherry (or white wine)
• 5 cups water, or water mixed with chicken or vegetable stock
• 1/2 cup finely grated Parmesan cheese plus extra for garnish
• a large handful of fresh basil leaves
• salt and fresh cracked black pepper to taste

Instructions

1. Preheat oven to 425F
2. Lay out the tomatoes on a baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast the tomatoes for 20-25 minutes, just until they start to burst and collapse.  Don't let them go too far or they will burn.  If your tomatoes are small, or your oven runs hot, this might take less time.
3. Puree the tomatoes in a blender or food processor until smooth.  You are going to want 1 cup of puree for this recipe.
4. Put the water, or stock and water in a saucepan on the stove and bring up to a simmer.  I like to add a couple of bay leaves to flavor the broth.
5. In a heavy bottomed pot heat 2 tablespoons of olive oil and saute the onion and shallot for about 10 minutes until translucent.  Stir often and don't let them brown.
6. Add another tablespoon of oil and add the rice, stirring to coat.  Stir the rice for a minute or so, and then add the sherry.  Stir and let the liquid evaporate.  It's going to smell wonderfully.
7. Add in the tomato puree, and cook for a minute or two until the liquid gets absorbed.
8. Add your hot broth, one ladle at a time, stirring to allow the liquid to be absorbed by the rice before going on to the next addition of broth.  I like to use a silicone spatula for this so you can scrape the bottom of the pot to prevent rice from sticking.  Do this over a medium heat, so that the pot is always at a low simmer.  Make sure your broth is at the same temperature.  The whole process should take about 35-40 minutes.
9. Taste the rice a couple of times near the end to test for doneness.  You want the rice to be tender, but not mushy.  I like a little bite to it, like al dente pasta.  Now's the time to add salt and fresh cracked black pepper to taste.
10. When you are satisfied that the rice is tender, take it off the heat and add in the cheese.  Stir well until it's completely incorporated.
11. Serve right away, garnished with the fresh basil and some extra cheese.