Garlic Shrimp with Roasted Tomato and Basil Risotto

Preheat the oven to 400 degrees. Cut the top off the Roma tomatoes and place them cut side down in an 8×11 pan. Nestle the cherry tomatoes and 1 head of peeled garlic cloves between the Roma tomatoes. Sprinkle 1 cup of basil and the oregano over the top. Drizzle with 2 tablespoons of olive oil and top with coarse sea salt. Roast the tomatoes in the oven for one hour. After the tomatoes have cooled, lift the skin off the Roma tomatoes and discard the skin. Separate the cherry tomatoes from the rest of the tomatoes and herbs and reserve; they will be used as garnish for the dish.

Heat chicken stock in a medium sauce pan over low heat. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a large sauce pan. Add onion and cook for several minutes until soft. Add the Arborio rice. Add the dry white wine and stir until absorbed. Slowly begin to add the chicken stock to the rice, one ladleful at a time, waiting between each addition until the stock is absorbed. When you have added all the chicken stock, add the roasted tomatoes, garlic and herbs and stir to break up the roasted tomatoes. Add Parmesan and reduce the heat to low.

Slice the cloves from the remaining half a head of garlic as thinly as possible. Melt the remaining 2 tablespoons of butter in a large saute pan with a splash of olive oil so that it does not burn. Add the slivered garlic and cook for a few minutes until it is golden in color and fragrant. Add the (cleaned and peeled) shrimp and quickly toss, cooking for about 3 minutes, just until the shrimp turn pink. Remove immediately from the heat.

Stir the remaining 1/2 cup of fresh basil into the risotto. Serve risotto on a plate, topped with the shrimp, reserved cherry tomatoes and garnished with extra basil and grated Parmesan cheese.