In a medium pan, bring the stock to a simmer; keep it at a bar simmer over low heat. In another pan, warm the olive oil. Add the onion and stir over mod. Heat until softened. Add the rice and cook for 1 minute, stirring to coat it with oil. Add 1 cup of the hot stock to the rice and cook, stirring constantly, until almost all the stock has been absorbed. Add the tomato halves, garlic and another 1 cup of stock and cook, stirring, until absorbed. Continue to add hot stock, 1 cup at a time, stirring until it is absorbed before adding more. The risotto is done when the grains are just tender and bound with a creamy sauce, about 25 minutes in all. Stir in the butter and parmesan, season with salt and pepper and serve.
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