3/4 cup olive oil
1 medium onion, diced finely
1/2 cup white wine
1 tbsp butter (optional)
3-4 tbsp goat cheese
Boil for at least thirty minutes or until fragrant. Strain solids out, pressing with a wooden spoon, and return liquid to a low simmer. This will be the stock for your risotto.
While stock is cooking, bring a smaller pot of water to boil. Score the bottom of each tomato with an X.
Your tomatoes and garlic stock should finish at about the same time. Once garlic stock has been strained and returned to a simmer, reheat the reserved tomato oil over medium heat in a large enameled pot.
Add diced onion. Saute for at least 6-8 minutes, or until onion begins to soften.
Stir in rice; cook for a couple of minutes until rice is well coated in oil.
Stir well to mix and to ensure the cheese melts properly. Salt and pepper again to taste, then divide onto plates. Top with a little grated pecorino romano or parmesan cheese.
Truth be told, I like any risotto, but the goat cheese in this particular recipe imparts a creaminess which I absolutely love. With the garlic stock and the tomato-infused olive oil at its base, this risotto has a lovely depth of flavor which is brightened by the fresh tomatoes and herbs.
The results of my garlic stock experiment are clear: easy, quick, and even better than chicken stock. Never again will I skip out on making risotto just because I don't have chicken stock in my pantry!