Risotto with Honey-Drizzled Tomatoes and buffalo ricotta

While the cherry tomatoes are turning all sweet and juicy in the oven, you can prepare the risotto on the stove. I always roast the tomatoes in a baking or roasting pan that’s large enough to hold the risotto so none of the delicious juices go to waste. To bring out the pure tomato flavor, this risotto is made with water instead of stock, so it’s essential to season well with salt and pepper.