Goat Cheese Risotto with Cherry Tomato Confit
Ingredients
For the Tomato Confit:
- 8 cloves garlic
- 2 cups extra virgin olive oil, more as needed
- 4 sprigs fresh thyme
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flakes, optional
For the Risotto:
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 ½ cups arborio rice
- ½ cup white wine (optional)
- 4 cups vegetable broth, warmed
- 4 ounces parmesan cheese, grated
- Salt and pepper, to taste
- Fresh basil, chopped, for garnish
Tomato Confit
Step 1
Preheat the oven to 275°F.
Step 2
Add the cherry tomatoes, garlic cloves, and fresh thyme to a large baking dish. Pour the olive oil over the tomatoes until it almost covers them (you might need more than 2 cups based on the size of your dish). Sprinkle with salt and red pepper flakes.
Step 3
Bake for about 1 hour or until the tomatoes and garlic are soft and fragrant. Remove from the oven and cool slightly. The flavorful oil can be stored and used in cooking, salad dressing, etc.
Risotto
Step 1
In a large skillet or stockpot, melt the butter over medium heat and sauté the shallots and garlic for about 5 minutes or until soft and fragrant.
Step 2
Add in the rice and toast, stirring frequently, for about 2–3 minutes, or until lightly golden and fragrant.
Step 3
Add the white wine (optional), stirring and cooking until absorbed.
Step 3
Begin adding the warmed vegetable stock, ½ cup at a time, stirring frequently until each addition is absorbed before adding the next. Continue until all stock is absorbed and the rice is fully cooked and creamy.
Step 4
Stir in the goat cheese until melted and fully combined.
Step 5
Garnish the risotto with the tomato confit, a drizzle of the flavored olive oil from the confit, and fresh basil.
