Fresh Tomato Risotto With Basil And Parmesan

• 4 Lbs Fresh Juicy Tomatoes
• 1 stick unsalted butter
• 1 medium white onion, chopped
• 1 Cup Arborio Rice
• 1/2 cup dry white wine
• 3/4 cup freshly grated Parmesan
• 1/2 cup shredded fresh Basil
• freshly ground black pepper

1. Peel and chop the tomatoes, saving all the juice. Put chopped tomatoes in a colander over a deep dish and sprinkle with sea salt. Let sit for at least one hour, stirring occassionally to release the juice. You should have about 4 cups of juice afterwards- if not, you can add jarred tomato juice.
2. Melt 6 Tablespoons butter over medium heat. Add the onion and a dash of sea salt and cook until translucent- 5 to 10 minutes. Add the rice and cook, stirring, about 5 minutes.
3. Add the wine and cook until the wine is absorbed.
4. Add one cup of tomato juice and stir until absorbed, then add another cup of juice. Continue adding the juice, 1 cup at a time, until mixture is creamy but not soupy.
5. Stir in the chopped tomatoes, Parmesan, Basil, remaining 2 tablespoons butter and season with black pepper. Serve with additional Parmesan.

fresh juicy tomatoes, butter, white onion, rice, white wine, freshly grated parmesan, fresh basil, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/fresh-tomato-risotto-with-basil-and-parmesan-1200702 (may not work)