Creamy Rice with Confit Tomatoes, Basil, and Toasted Almonds

Instructions

1. 1

   Preheat the oven to 160 °C / 325 °F. Place the cherry tomatoes on a small tray, toss them with 1 tablespoon olive oil, the sugar, and a pinch of salt, and roast for 20 minutes until wrinkled and juicy.

2. 2

   Meanwhile, heat the vegetable broth in a separate saucepan and keep it hot over low heat without a strong boil.

3. 3

   In a wide pot, toast the sliced almonds over medium heat for 2 to 3 minutes, stirring often, until golden. Remove and set aside.

4. 4

   In the same pot, add the remaining 1 tablespoon of olive oil and cook the onion over medium heat for 5 minutes until softened. Add the garlic and cook 1 minute more.

5. 5

   Add the tomato paste and cook for 1 minute, stirring, to caramelize it slightly. Add the short-grain rice and stir for 1 to 2 minutes to coat and lightly toast it.

6. 6

   Pour in the dry white wine and cook for 2 minutes, stirring, until the alcohol has almost completely evaporated.

7. 7

   Start adding the hot vegetable broth gradually, about one ladle at a time, stirring often and waiting until the rice absorbs most of the liquid before adding more. Continue for 16 to 18 minutes.

8. 8

   When the rice is nearly done and creamy, fold in the confit tomatoes with their juices, the butter, grated aged cheese, black pepper, lemon zest, and most of the fresh basil. Stir gently for 1 minute.

9. 9

   Taste and adjust with salt if needed. If you want a looser texture, add a small splash of extra hot broth and stir.

10. 10

    Serve immediately and finish with the toasted almonds and the remaining basil on top.