Ingredients
4 Lbs Fresh Juicy Tomatoes
1 stick unsalted butter
1 medium white onion, chopped
1 Cup Arborio Rice
1/2 cup dry white wine
3/4 cup freshly grated Parmesan
1/2 cup shredded fresh Basil
freshly ground black pepper
Preparation
Peel and chop the tomatoes, saving all the juice. Put chopped tomatoes in a colander over a deep dish and sprinkle with sea salt. Let sit for at least one hour, stirring occassionally to release the juice. You should have about 4 cups of juice afterwards- if not, you can add jarred tomato juice. Melt 6 Tablespoons butter over medium heat. Add the onion and a dash of sea salt and cook until translucent- 5 to 10 minutes. Add the rice and cook, stirring, about 5 minutes. Add the wine and cook until the wine is absorbed. Add one cup of tomato juice and stir until absorbed, then add another cup of juice. Continue adding the juice, 1 cup at a time, until mixture is creamy but not soupy. Stir in the chopped tomatoes, Parmesan, Basil, remaining 2 tablespoons butter and season with black pepper. Serve with additional Parmesan.
