- Wash produce before cooking.
- Put the stock or broth into a saucepan and bring it to a simmer over low heat.
- Heat olive oil over medium heat in a wide, heavy skillet or saucepan. Add onion and a pinch of salt; cook gently until tender. Add rice and garlic; cook, stirring until the grains of rice begin to crackle. Stir in Tomatoes and salt to taste, stirring often. Cook until the Tomatoes have slightly cooked down and coat the rice, for approximately 5 to 10 minutes.
- Begin adding the simmering stock to the heavy skillet, approximately 1/2 cup at a time. The stock should bubble & just cover the rice. Cook, stirring often, until the stock is nearly all absorbed. Add another ½ cup of the stock to your skillet and continue to cook in this method; once the stock is almost dry, add another ½ cup water. You do not have to stir constantly, but stir often and vigorously. The rice is done when it is tender but still chewy, approximately 20-25 minutes in length. Taste and adjust seasoning, if need be.
- Add another ½ cup of stock to the rice. Stir in cheese and remove your skillet from the heat. The mixture should be a creamy consistency; additional stock can be added if needed to achieve this. Serve immediately in wide soup bowls or on plates, spreading the risotto in a thin layer.
This recipe can be prepared in advance. Begin several hours prior to serving by proceeding with the recipe and cooking only halfway through. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread rice on a platter too cool quickly.