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Ingredients
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Tomato Confit
Risotto
Stracciatella
Basil Pesto
Method
Tomato Confit
Prepare the Tomatoes
Preheat your oven to 120°C (250°F). Rinse the cherry tomatoes and place them in a baking dish.
Season and Roast
Drizzle the olive oil over the tomatoes, add the garlic cloves (whole), and season with salt, black pepper, and fresh thyme. Toss gently to coat.
Bake
Roast in the oven for about 2 hours, until the tomatoes are soft and bursting with flavor. Remove and set aside.
Risotto
Prepare the Broth
In a saucepan, heat the vegetable broth and keep it simmering over low heat.
Toast the Rice
Add the Arborio rice to the pan and stir for about 2-3 minutes until the rice is slightly translucent.
Deglaze with Wine
Pour in the dry white wine and cook until it has mostly evaporated.
Cook the Risotto
Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This process should take about 18-20 minutes.
Finish the Risotto
When the rice is al dente, stir in the grated Parmesan cheese, and season with salt and black pepper to taste. Remove from heat.
Stracciatella
Plate the Stracciatella
Spoon the stracciatella cheese over the finished risotto just before serving.
Basil Pesto
Make the Pesto
In a food processor, combine fresh basil leaves, pine nuts, garlic clove, and grated Parmesan cheese. Pulse until finely chopped.
Add Olive Oil
With the food processor running, gradually add the olive oil until the mixture is smooth. Season with salt to taste.