Roasted Tomato & Basil Risotto

the basic framework for white wine risotto

My love for risotto knows no bounds. Full admission; I prefer it over pasta, and over the years I have made it literally thousands of times. No two times have been the same. Embrace that about this dish and you will never grow tired of it.

On the particular day I made this dish, I has some vine ripe tomatoes I decided to ROAST. Cut down the middle, salt and pepper, at 375 till jammy. But you can roast any dang thing ya link for this dish.

I topped the dish with Frankie’s Calabrian Chili oil and some basil from my garden