Tomato Risotto With Goat Cheese

8 ounces Paul Robeson tomatoes
2 Szentesi Semi-hot peppers, charred, peeled and seeded (about 1.5 ounces cleaned)
4 ounces chopped onion
1 tablespoon olive oil
1.5 ounces diced pancetta (from Boccalone)
1 cup risotto rice (Vialone Nano)
1/3 cup dry white wine (Sauvignon Blanc)
About 2 cups broth (I had duck broth in the freezer), hot
2 ounces boucheron goat cheese without the skin
20 cherry tomatoes, cut in half

Char the tomatoes lightly over an open flame, remove the peels and stems, don't worry about removing all the charred bits of skin. Puree the tomatoes and cleaned peppers in a blender until there are still small bits of pepper visible, set aside.

Saute the pancetta in the olive oil over medium heat in a 2.5L pressure fry pan until the pancetta starts to brown. Add the onion and cook it until it softens. Add the rice and cook until it becomes opaque. Add the wine and cook until most of it is absorbed. Pour in the tomato-pepper puree - add one cup of the stock to the blender container to get the rest of the puree and add it to the pan. Put the lid on the pan, lock it in place and bring the cooker up to high pressure. Turn the heat down to maintain pressure and cook for 5 minutes. Bring the pressure down using a quick release method and uncover the pan. Continue to cook the risotto over low heat, using the rest of the hot broth as needed, until it is nearly done - about 3 to 5 minutes for al dente. Add the cherry tomatoes and crumble in the goat cheese and stir until it is blended in and finish cooking - about 2 more minutes.

Serves 2 generously.