Instructions:
Clean and dice the tomatoes into 1/2 inch cubes. Saute 2 Tbs. extra virgin olive oilwith onion and rice for 3 or 4 minutes. Add the white wine and cook for 2 minutes.Add slowly 2 cups of simmering broth and cook for 5 or 6 minutes. Add the tomatoes,1 cup of simmering broth, the salt and stir well. Add, little by little, the brothinto the rice and stir while cooking, until the rice is tender but firm(about 7-8 minutes). Chop the basil coarsely. Remove the risotto from the flame,add basil, black pepper, Parmigiano-Reggiano and remaining extra virgin olive oiland stir well. Serve hot. Serves 4 to 6.
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