Tomato and Basil Risotto

3 medium or 2 large tomatoes, peeled and chopped
2 T. butter
1/3 c. parmesan cheese
1 T. fresh basil, chopped
5 c. vegetable or chicken broth
1/2 c. white wine
2 T. butter
1 T. oil
1/3 c. onion, finely minced
1 1/2 c. arborio rice
salt and pepper

Heat the 2 T. of butter in a skillet over moderate heat and add the tomatoes. Cook for 2 or 3 minutes, until the tomatoes become tender.

Add the salt and pepper to taste. Remove from heat and set aside.

In a saucepan, simmer the broth for 5 minutes. Heat the remaining butter and oil in a heavy 4-quart casserole over a medium heat.

Add the onion and saut� for 1 or 2 minutes, until they begin to soften, but not brown. Add the rice to the onions; using a wooden spoon, stir for 1 minute, to coat.

Add the wine and stir the rice until the wine is completely absorbed. Slowly add the simmering broth, 1/2 c. at a time, stirring frequently. Wait until each addition of broth is almost completely absorbed before adding the next 1/2 c., reserving about 1/4 c. to add at the end.

Stir frequently to prevent sticking. When the liquid is absorbed, add the tomatoes and basil and toss.

If it needs more liquid, add it at this point. Toss the rice and tomato mixture with the cheeses and serve with fresh basil as a garnish.