Joel’s Tomato and Basil Risotto

(serves four)

5 cups chicken broth

4 tbsps butter

1/2 chopped onion

1 tbsp vegetable oil

1 1/2 pounds firm ripe tomatoes, peeled, seeded and cut into 1/2 inch pieces

salt and freshly ground pepper

1 1/2 cups carnaroli, arborio or vialone nano rice (about 10 ounces)

1/2 cup freshly grated Parmesan cheese

10 basil leaves cut into very thin strips

In a medium saucepan, bring the broth to a boil and keep simmering constantly.

In a large saucepan, combine 2 tbsps of the butter with the onion and the oil.  Cook over moderate hear, stirring occasionally, until the onion turns pale gold.  Add the tomatoes and a pinch each of salt and pepper and cook, stirring occasionally, for 10 minutes.

Add the rice and stir to thoroughly coat the grains.  Add 1/2 cup of the simmering broth to the rice and stir constantly until most of the liquid has been absorbed; adjust the heat to maintain a simmer.  Gradually add more broth, 1/2 cup at a time, and cook, stirring the rice constantly to prevent it sticking to the pan at any time.  The rice is done when it is firm but tender, without a chalky center.

Add the remaining butter, the cheese and the basil and stir for 1 minute longer.  Season with salt and pepper and serve at once.