Risotto, Summer Tomato Basil Serves 2

For the tomato confit: Preheat oven to 200. In an 8×8-inch pan, combine olive oil, garlic, coriander, bay leaf & thyme. Place tomatoes, cut side down, into oil. Cover pan w foil, poking a hole or two to let steam escape. Bake tomatoes for 2 hours, until very tender and skins pull away from flesh easily. Cool. Peel tomatoes and chop. Discard oil and seasonings. Makes about 2 c. For the risotto: In a medium saucepan over medium heat, combine rice and wine. Simmer until wine is absorbed. Cool. Cut 2 T butter into 1/2″ dice and place in freezer. Reserve remaining butter at room temp. Return rice to stove and add 1.25 c chicken broth to pan. Simmer until rice is al dente and most of the liquid is absorbed, about 6-7 min. While rice is cooking, prepare foam. In another saucepan, simmer remaining chicken broth and pesto. Strain through a fine sieve into a clean bowl and add crème fraiche, and basil oil. Using an immersion blender, whip mix, adding frozen butter cubes gradually. Continue to whip until mix is very foamy, about 2 min. Stir 1/3 c tomato confit and cheese into rice and season w s&p. Divide risotto into 2 or 3 bowls. Rewhip foam if necessary, and spoon it atop risotto and around inside edges of bowls. Serve immediately.

Olive Oil 2.5c
Garlic 3 cloves peeled
Coriander 2T seeds
Bay Leaves 1
Thyme 1 sprig
Tomato 4 large, cored, halved and seeded
Rice 0.75c arborio
Wine, White 0.5c
Butter 6T unsalted
Stock 2.5c strong chicken
Pesto Sauce 2T
Crème Fraiche 2T
Oil, Basil 1T
Cheese, Parmesan 0.5c freshly grated