one cup carnaroli rice
third cup diced onion
red pepper flakes
one pint cherry tomatoes
half pound goat ricotta
half cup white wine
two cups chicken broth diluted with two cups water, salted to taste
quarter cup grated reggiano
Sautee the onions with some black pepper, red chile pepper flakes, and dill.
Throw in a about two thirds of the tomatoes, halved.
Sautee them on lowest heat until they break down and form a jelly.
Throw in the rice, turn the heat up a little, and sautee until toasty.
Deglaze the pan with the wine.
Cook in the usual way with ladles of simmering chicken broth.
When the rice is very molto al dente, with some crunch left in the very center, turn off the heat and add one more ladle of broth, the ricotta, reggiano, and some of the basil microgreens. Stir a little bit to partially incorporate.
Throw in the tomatoes and stir gently to incorporate, without busting up the tomatoes. Allow to rest covered for a few minutes.