Tomato Risotto
4 servings

5 cups hot broth or stock
4 Tbsp. butter
1/3 c chopped onion
1 Tbsp. vegetable oil
1 1/2 pounds firm ripe tomatoes, peeled & seeded
salt & pepper
1 1/2 c Arborio rice
1/2 c grated Parmigiano-Reggiano cheese
10 basil leaves, cut into fine strips

1. In medium saucepan, bring broth to boil, keep at a simmer over low heat.
2. Meanwhile, in a large saucepan, combine 2 Tbsp. butter with the onion and oil. Cook over medium heat, stirring occasionally, until the onion is pale golden. Add tomatoes and a pinch each of salt & pepper and cook, stirring occasionally for 10 minutes.
3. Add rice and stir to thoroughly coat the grains. Add 1/2 c of broth to the rice and stir constantly until most of the liquid has been absorbed; adjust heat if necessary to maintain a simmer. Gradually add more broth, 1/2 c at a time, and cook, stirring the rice constanly to prevent it from sticking. The rice is done when it is firm but tender.
4. Add the remaining 2 Tbsp. of butter, the cheese and basi land stir for 1 minute longer. Season with salt and pepper to taste and serve at once.

This recipe calls for meat broth, but I have used vegetable broth with equally good results. I have also started it with minced garlic, added at the end of the onion cooking. It can be increased, I usually use 8-10 big tomatoes to 1 1/2 c of Arborio. We think it’s yummy!

And for breakfast sometimes I take a couple of tomatoes (dice them up), fry two large eggs (not too long), put on a plate with Tabasco sauce and black pepper. Not for weak stomachs though. Mine get a little upset (I’m regularly a müsli-guy) but it’s gooood and you don’t go hungry for quite a while. Later T