Tomato Risotto

Ingredients

• 1 pound tomatoes (about 8 small beefsteaks)
• ¼ teaspoon each sea salt and coarse-ground black pepper
• 1 teaspoon fresh thyme leaves
• 1 teaspoon finely chopped fresh rosemary
• 1 clove garlic, sliced Goodfellas thin
• 2 cups halved cherry tomatoes
• 2 tablespoons extra virgin olive oil
• A pinch of salt
• 5 cups chicken stock (or vegetable stock or water)
• 1 tablespoon butter
• ¼ cup extra virgin olive oil
• 1 small onion, chopped (about ½ cup)
• ¼ teaspoon red pepper flakes
• 2 cups Arborio rice
• ½ cup white wine
• 2 tablespoons mascarpone cheese
• ¼ cup grated Parmigiano-Reggiano, plus more for sprinkling
• 1 tablespoon chopped rosemary
• 1½ teaspoons salt
• ½ teaspoon coarse-ground black pepper

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