2 tablespoons olive oil

1 onion, peeled and diced

1 1/2 cups arborio rice or other short-grain rice

Kosher salt and freshly ground black pepper

6 to 8 cups white chicken stock

3 roasted tomato halves, chopped

4 roasted garlic cloves, peeled and chopped

1 tablespoon unsalted butter

1/4 cup freshly grated Parmigiano-Reggiano

Heat oil in a medium saucepan over medium heat until it slides easily across pan bottom. Add onion and cook, stirring occasionally, until soft, about 15 minutes. Add rice, salt, and pepper and cook, stirring, until rice is heated through and slightly translucent, about 1 minute.

Add enough stock to almost cover rice, about 2 cups. Simmer, stirring frequently, until rice has absorbed stock, 5 to 10 minutes. Stir in tomatoes, garlic, and another cup of stock. Cook, stirring, until rice looks dry, then add another cup of stock. Continue gradually adding stock, cooking, and stirring, until rice is tender and creamy, about 25 minutes. Stir in butter and cheese, season with salt and pepper, and serve.