Tomato and basil risotto

1. To prepare the fresh tomatoes, drop them into boilg salted water (the salt helps to retain the red color) for 30 seconds, then immediately run them under cold water.
2. With a knife, peel the skins off and scrape our the seeds with a speen , or squeeze the tomatoes to remove the cores.
3. (personally i perfer to use a swivel peeler to peel to tomatoes and squeeze the seeds out, they retain their flavor much better this way!) coarsely chop the tomatoes.
4. Heat the butter (first 2 tablespoons) in a skillet over moderate heat and add the tomatoes.
5. Cook for 2 or 3 minutes, until the tomatoes become tender andturn a red-orange color.
6. Add salt and pepper to taske.
7. Turn off the heat and set aside.
8. Bring the broth to a steady simmer in a saucepan on top of the stove.
9. Heat the butter and oil in a heavy 4-quart casserole over moderate heat.
10. (instead of a casserole, we just use a sauce pan that will hold the finished product).
11. Add the onion and saut=e9 for 1 or 2 minutes, until it begins to soften, being careful not to brown it. Add the rice to the onions; using a wooden speen, stir for 1 minute, making sure all the grains are well coated.
12. Add the wine and stir until it is completely absorbed.
13. Begin to add the simmering broth, ½ cup at a time, stirring frequently.
14. Wait until each addition is almost completely absorbed before adding the next ½ cup, reserving about ¼ cup to add at the end. Stiri frequently to preven sticking.
15. After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth and the tomatoes.
16. Turn off the heat and immediately add the remaining condimenti-parmesan and basil-and stir vigorously to combine with the rice.
17. Serve iimmediately.
18. Variation: add a pince a saffron to the rice when you begin to add the broth.
19. It will lend an intese orage hue to the risotto.