Risotto with Tomatoes, Basil and Baked Goat Cheese

Ingredients (serves 4):

• arborio rice x 1.5 cup
• vegetable stock x 4 cups
• onion x 1 chopped finely
  
• white wine x 1 cup
• cherry or cocktail tomato x 400 g halved or quartered
  
• goat cheese x 100 g sliced
  
• butter
• freshly grated parmesan cheese
  
• olive oil, balsamic vinegar
  
• fresh basil and dried oregano
• salt, ground peppercorn and chili flakes
  

Marinate the tomatoes in olive oil, balsamic vinegar, salt and pepper. Brush the sliced goat cheese with olive oil, sprinkle some oregano and chili flakes. Bake in the oven at 350 F for 10 minutes.

Warm up the stock in a saucepan (don't let the stock boil, it just needs to be heated). In a heavy and big pan (or a pot), melt a nub of butter on medium. Add the onion and season with salt, pepper and oregano. Cook the onion gently for 7 - 10 minutes until very tender (stir occasionally). Add the rice, increase the heat and and stir for 5-8 minutes until the rice is translucent. Add the wine and let the alcohol fully cook into the rice. Turn down the heat, and start adding the stock to the rice one ladle at a time. Let the stock get absorbed by the rice each time before adding the next ladle.

Once 3/4 of the stock has been added to the rice, add half of the marinated tomatoes and a handful of chopped basil, and continue adding the stock until the rice is cooked. Be sure not to overcook ... risotto must not be mushy! Check the seasoning and add salt/pepper if needed, then add a big nub of butter and a load of parmesan cheese and mix gently. Add the rest of the marinated tomatoes and another handful of chopped basil.

Serve with a slice or two of the baked goat cheese on top and more fresh basil.
Adapted from Cook with Jamie (Jamie Oliver)