Roasted Tomato Risotto with Basil and Parmesan

Heat the oven to 450°F with a rack in the middle position.

In a 9-by-13-inch baking pan, mix the oil and tomato paste until homogeneous.

Add the tomatoes, garlic, pepper flakes, thyme, rosemary and ½ teaspoon salt. Roast until the tomatoes have softened and begin to char, 35 to 40 minutes, stirring once about halfway through.

Remove and discard the thyme and rosemary; set the tomatoes aside.

In a large saucepan over medium-high, melt the butter.

Add the rice, shallot and ½ teaspoon salt, then cook, stirring constantly, until the rice grains are translucent at the edges, 2 to 3 minutes.

Add the vermouth and cook, stirring, until mostly evaporated, about 1 minute.

Add 2½ cups of boiling water and bring to a boil, then reduce to medium and cook, stirring often and briskly, until the grains are almost tender but still quite firm at the core (the consistency will be quite soupy), 8 to 10 minutes; adjust the heat as needed to maintain a vigorous simmer.

Add 1 cup of the remaining boiling water and cook, stirring often and briskly, until the rice is al dente, 6 to 8 minutes; the risotto should be loose but not soupy. If it is stiff and dry, stir in additional boiling water 1 tablespoon at a time to achieve the proper consistency.

Off heat, stir in the tomatoes with juices, the basil and half of the Parmesan.

Taste and season with salt and pepper.

Serve immediately, sprinkled with the remaining Parmesan and drizzled with additional oil.