Tomato Risotto

Bring large pot of water to boil. Core tomatoes and cut shallow X in bottom of each, then blanch in boiling water 10 seconds. Transfer with slotted spoon to ice bath to stop cooking.

Peel tomatoes using tip of paring knife, then halve tomatoes crosswise. Squeeze juice from tomato halves through sieve into bowl, pressing and discarding seeds. Finely dice tomato flesh.

Bring stock, water, saffron & tomato liquid to simmer in medium saucepan. Keep at a bare simmer

Heat oil and butter in heavy saucepan over medium heat until foam subsides. Add onion and cook, stirring occasionally, until beginning to turn golden, 10-15 minutes.

Add rice and cook, stirring constantly until it turns opaque. Reduce heat to medium low. Add wine and cook, stirring until absorbed. Continue simmering and adding hot tomato saffron stock, 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender and creamy looking, but still al dente.

Stir in basil, tomato, cheese and salt and pepper to taste. Serve.