Roasted Tomato Risotto

1 pound fresh whole tomatoes , cut in half or leave whole if using cherry tomatoes PLUS ¼ cup of sun-dried tomatoes packed in oil, drained and chopped (optional but highly recommended for added flavor)

2 cloves garlic , peeled and halved

½ teaspoon sugar

2 tablespoons extra virgin olive oil

3 cups chicken or vegetable broth

1 small yellow onion , finely chopped

1 clove garlic , minced

1 tablespoon extra virgin olive oil

1 tablespoon butter

1 cup arborio or carnaroli rice

1 ½ teaspoons chopped fresh rosemary or ¾ teaspoon dried

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

⅓ cup dry white wine

3 ounces cubed mozzarella

Freshly grated Parmesan for serving

Chopped fresh basil for serving

Directions at daringgourmet.com

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