Roasted Tomato Risotto

Method

1. Preheat the oven to 180°C. With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs. Drizzle with 1 tbsp of olive oil, season with salt, and roast for 1 hour or until starting to burst open (the juices will add game-changing flavour later on).
2. Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large high-sided pan on medium heat with 1 tbsp olive oil and 1 knob of butter. Cook for 10 minutes, or until softened but not coloured, stirring occasionally. Stir in the rice to toast for 2 minutes.
3. Pour in the vermouth and stir until absorbed. Add a ladleful of stock and wait until it's been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked - it will need 16-18 minutes.
4. Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off.
5. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
6. Divide the risotto between warm places, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juice.

Tip

Squeezing the smooth, mild garlic out of its skin after roasting adds a delicious bonus flavour to the risotto.