Method

Warm chicken broth in saucepan (or in the microwave) and have handy.

Melt 3 Tbsp. of the butter in large skillet over medium heat. Add onion or shallots and cook a couple of minutes, until translucent. Add rice and cook, stirring, for 2-3 minutes until it is translucent. Add wine and cook, stirring until most of the wine has been absorbed.

Add 1 soup ladle full of chicken broth and the cherry tomatoes and tomato paste. Cook, stirring, until broth has been absorbed and then add another ladle full and cook, stirring, until absorbed. Continue adding addition ladles of broth until broth is used and/or rice is tender (if rice is not tender after all the broth has been used, you can add additional stock or add a bit of water).

Once rice is cooked, add remaining 1 Tbsp. butter, goat cheese and parmesan cheese. Stir to combine and melt cheese. If risotto is too thick, add a bit of water or chicken stock to loosen. Taste and add salt and pepper as needed, to taste.

Spoon into serving bowls and garnish with a sprig of rosemary.