Tomato & Basil Risotto

Heat 2 Tablespoons butter in a skillet over moderate heat and add the tomatoes. Cook for 2 or 3 minutes until the tomatoes become tender. Add 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 moderate heat. Add the onion and saute for 1 or 2 minutes, until it begins 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 until it is completely absorbed.

Slowly 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 prevent sticking.