Garlic Shrimp with Roasted Tomato and Basil Risotto - tomatoes

Method

• Preheat the oven to 400 degrees.
• Cut the top off the Roma tomatoes and place them cut side down in an 8x11 pan.
• Nestle the cherry tomatoes and 1 head of peeled garlic cloves between the Roma tomatoes.
• Sprinkle 1 cup of basil and the oregano over the top.
• Drizzle with 2 tablespoons of olive oil and top with coarse sea salt.
• Roast the tomatoes in the oven for one hour.
• After the tomatoes have cooled, lift the skin off the Roma tomatoes and discard the skin.
• Separate the cherry tomatoes from the rest of the tomatoes and herbs and reserve; they will be used as garnish for the dish.
• Heat chicken stock in a medium sauce pan over low heat.
• Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a large sauce pan.
• Add onion and cook for several minutes until soft.
• Add the Arborio rice.
• Add the dry white wine and stir until absorbed.
• Slowly begin to add the chicken stock to the rice, one ladleful at a time, waiting between each addition until the stock is absorbed.
• When you have added all the chicken stock, add the roasted tomatoes, garlic and herbs and stir to break up the roasted tomatoes.
• Add Parmesan and reduce the heat to low.
• Slice the cloves from the remaining half a head of garlic as thinly as possible.
• Melt the remaining 2 tablespoons of butter in a large saute pan with a splash of olive oil so that it does not burn.
• Add the slivered garlic and cook for a few minutes until it is golden in color and fragrant.
• Add the (cleaned and peeled) shrimp and quickly toss, cooking for about 3 minutes, just until the shrimp turn pink.
• Remove immediately from the heat.
• Stir the remaining 1/2 cup of fresh basil into the risotto.
• Serve risotto on a plate, topped with the shrimp, reserved cherry tomatoes and garnished with extra basil and grated Parmesan cheese.