INGREDIENTS

INSTRUCTIONS

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. With a knife, peel the skins off and  scrape
our the seeds with a speen , or squeeze the tomatoes to remove  the
cores. (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.  Heat the butter (first 2
tablespoons) in a skillet over moderate heat  and add the tomatoes.
Cook for 2 or 3 minutes, until the tomatoes  become tender andturn a
red-orange color. Add salt and pepper to  taske. Turn off the heat and
set aside.  Bring the broth to a steady simmer in a saucepan on top of
the stove.  Heat the butter and oil in a heavy 4-quart casserole over
moderate  heat. (Instead of a casserole, we just use a sauce pan that
will hold  the finished product.) Add the onion and saut 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. Add the wine and stir
until it is completely absorbed. Begin to add the simmering broth,  1/2
cup at a time, stirring frequently. Wait until each addition is  almost
completely absorbed before adding the next 1/2 cup, reserving  about
1/4 cup to add at the end. Stir frequently to preven sticking.  After
approximately 18 minutes, when the rice is tender but still  firm, add
the reserved broth and the tomatoes. Turn off the heat and  immediately
add the remaining condimenti-Parmesan and basil-and stir  vigorously to
combine with the rice. Serve Iimmediately.  VARIATION: Add a pince a
saffron to the rice when you begin to add the  broth. It will lend an
intese orage hue to the risotto.
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OUR NOTES TO THIS:  Always use fresh plum tomatoes, and use the swivel
peeler to peel  them. When you use to boiling water method, the
tomatoes start to  cook.  Don't saut the tomatoes first. Instead add
1/3 to 1/2 of the tomatoes  early in the rice cooking period along with
a pinch of basil. Add the  rest of the uncooked tomatoes and basil at
the very end, long enough  to get them warmed and juices flowing.  We
use about 1/4 - 1/3 cup fresh basil to make this with (for 3/4-1  cup
of rice) and 3 or 4 tomatoes. Recipe By     : Risotto by Judith
Barrett & Norma Wasserman  Posted to MC-Recipe Digest V1 #248  Date:
Thu, 17 Oct 1996 08:50:02 -0400  From: Dave DeCoursey
<dave@yourhomeco.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 562
Calories From Fat: 187
Total Fat: 21.1g
Cholesterol: 46.9mg
Sodium: 646.2mg
Potassium: 401.5mg
Carbohydrates: 69.2g
Fiber: <1g
Sugar: 5.7g
Protein: 16.4g