Tomato risotto with basil

Ingredients for 4 servings:

• 1 liter vegetable broth
• 50 g butter
• 1 tbsp olive oil
• 8 shallots or
• 6 small onions
• 2 garlic cloves
• 250 g rice (risotto rice)
• 7 tbsp white wine
• 8 m.-large tomato(s), firm
• 100 g Parmesan cheese, in one piece
• 1 bunch of basil
• Sea salt and black pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the stock in a saucepan and keep hot. Heat the butter and 1 tablespoon of oil in a heavy saucepan. Peel and finely chop the shallots and garlic, then sauté. Add the rice and stir with a wooden spoon for about 1 minute, until the rice is coated with fat and shiny. Add the wine and stir until it is completely absorbed. Pour in a ladle of hot stock and simmer until it is completely absorbed. Gradually add the remaining stock (except for one ladle) in the same way. Simmer uncovered for about 12 minutes. Wash, deseed, and dice the tomatoes. Add the stock and simmer uncovered for about 15 minutes, until all the liquid is absorbed and the rice is tender but still firm to the bite (al dente). Grate the Parmesan cheese. Wash the basil and shake dry. Pick off the leaves, chopping them up a bit if necessary. Stir in the cheese, basil, and the remaining stock. Season to taste, cover, and let stand for 2 minutes. Pour the risotto into a warmed bowl and serve immediately.