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1
The night or morning before serving this risotto, preheat the oven to 200F. Place the halved tomatoes, seed-pockets up, on a baking sheet. Drizzle the tomatoes with olive oil and sprinkle with salt. Roast in the oven for 8 hours, until the tomatoes are concentrated and meaty but not dry. If not using right away, place in a sealed plastic container and refrigerate until needed.
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2
An hour before serving, toss the shrimp, garlic, a light sprinkling of salt, and a drizzle of olive oil in a medium bowl. Cover and refrigerate.
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3
Place the yellow peppers directly on a burner and char over a gas flame, turning as necessary to blacken evenly on all sides. Alternatively, place the peppers on a baking sheet and broil, turning as necessary, until the skins blacken on all sides. Place the peppers in a bowl and cover with a towel to allow them to steam for at least 15 minutes. Using your fingers or a paring knife, peel and seed the peppers, cut into 1/4-inch dice, and reserve.
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4
Chop each roasted tomato half into 6 pieces. Combine them with the yellow peppers in a medium bowl and toss with the sherry wine vinegar.
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5
Heat 1 tablespoon of the extra virgin olive oil in a small skillet over medium-high heat. When the pan is quite hot but not smoking, saute the jalapenos, stirring constantly, until softened, about 3 minutes. In a 3-quart saucepan over medium-high heat, heat the remaining tablespoon of olive oil. Add the shallots, 1 teaspoon salt, and the black pepper and saute 2 minutes, until the shallots are soft. Add the rice and stir about 2 minutes, until all the kernels are coated with oil.
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6
Lower the heat to medium and add the sherry. Stir until the sherry is absorbed. Begin adding the cucumber-tomato juice, 1/2 cup at a time, stirring constantly. Allow each addition of juice to be absorbed before adding more. Continue until the risotto is creamy and the rice grains are al dente, 25 to 30 minutes.
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7
Stir in the jalapeno, tomato-yellow pepper mixture, butter, and half of the parsley. Season to taste with salt and black pepper and cover the saucepan.
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8
Heat a medium skillet over medium-high heat. When very hot but not smoking, add the shrimp and saute, stirring, just until pink and cooked through, about 3 minutes.
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9
Serve the risotto in warm shallow bowls, topped with equal portions of the seared shrimp and the remaining parsley.
