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1
Preheat the oven to 400 degrees.
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2
Cut the top off the Roma tomatoes and place them cut side down in an 8x11 pan.
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3
Nestle the cherry tomatoes and 1 head of peeled garlic cloves between the Roma tomatoes.
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4
Sprinkle 1 cup of basil and the oregano over the top.
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5
Drizzle with 2 tablespoons of olive oil and top with coarse sea salt.
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6
Roast the tomatoes in the oven for one hour.
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7
After the tomatoes have cooled, lift the skin off the Roma tomatoes and discard the skin.
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8
Separate the cherry tomatoes from the rest of the tomatoes and herbs and reserve; they will be used as garnish for the dish.
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9
Heat chicken stock in a medium sauce pan over low heat.
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10
Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a large sauce pan.
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11
Add onion and cook for several minutes until soft.
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12
Add the Arborio rice.
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13
Add the dry white wine and stir until absorbed.
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14
Slowly begin to add the chicken stock to the rice, one ladleful at a time, waiting between each addition until the stock is absorbed.
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15
When you have added all the chicken stock, add the roasted tomatoes, garlic and herbs and stir to break up the roasted tomatoes.
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16
Add Parmesan and reduce the heat to low.
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17
Slice the cloves from the remaining half a head of garlic as thinly as possible.
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18
Melt the remaining 2 tablespoons of butter in a large saute pan with a splash of olive oil so that it does not burn.
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19
Add the slivered garlic and cook for a few minutes until it is golden in color and fragrant.
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20
Add the (cleaned and peeled) shrimp and quickly toss, cooking for about 3 minutes, just until the shrimp turn pink.
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21
Remove immediately from the heat.
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22
Stir the remaining 1/2 cup of fresh basil into the risotto.
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23
Serve risotto on a plate, topped with the shrimp, reserved cherry tomatoes and garnished with extra basil and grated Parmesan cheese.
