Confit Tomato Risotto with Ricotta Salata

Ingredients

• 400 gr. Carnaroli rice
• 1 pint ripe cherry tomatoes
• fresh herbs thyme, lots of basil, chives, fresh oregano
• 1 clove garlic whole
• 1/2 shallot or 1, if very small
• Extra-virgin olive oil
• 1 tbsp Butter
• 1/2 cup Parmigiano Reggiano
• ricotta salata to taste
• 1 tsp coconut sugar
• Salt
• 1 lt. chicken bone broth, or vegetable broth
• 1 tbsp white wine

Instructions

1. Rinse the tomatoes, cut them in a half, place them on a baking sheet with the herbs, the clove of garlic, and the thinly sliced shallot. Drizzle with extra-virgin olive oil, add some salt, and a tsp of coconut sugar.
2. Bake at 250F for 2 hours, until the tomatoes are candied. They will be sweet and beautiful. This can be made ahead of time.
3. When the tomatoes are ready, blend them with the herbs, the shallot and (optionally the garlic), until you have a beautiful, smooth cream. Set aside.
4. Start making the risotto by toasting the rice on a hot skillet, without the oil. When the rice is translucent, add a good tbsp of extra virgin olive oil, sauté for 5 minutes, then deglaze with a tbsp of white wine.
5. When all the wine has evaporated, start adding your broth until it covers the rice. Lower the heat, stir, add some salt to taste and, as soon as the rice starts to absorb the broth, add more, always stirring.
6. When the rice starts to soften, add the confit tomato cream, taste for salt, and more broth until the rice is cooked, but slightly al dente.
7. Remember, risotto has to be "wet" never dry.
8. Turn off the heat, add the butter and and Parmigiano, stir vigorously. Serve immediately with root salt grated on top to taste.