Risotto con pomodori

Peel and chop 2-3lbs. of tomatoes.

Finely chop a large onion.

Boil 6 c. of beef stock on top of the stove, cool to a simmer.

In a large pot (at least 2-4 quart size) sautee the onion in 4 T. olive oil til translucent. Add the chopped tomatoes and cook with about a half t. of salt and some grindings of fresh pepper.

Stir in 1 c. of arborrio rice (risotto rice) and cook til glistening.

Turn down the stove to the next to lowest setting. Stir in a ladle full of stock and stir. Do this repeatedly, for about 30 minutes. You will need to stir the rice constantly and add ladle after ladle of stock until the rice is done.

(The key to a good creamy risotto is constant stirring and assessment of the level of moisture in the pan.)

When the rice is tender and all of the stock (or most of it) absorbed, take off the stove and stir in 1/2 a stick of butter and about 1/2-3/4c. parmeasan cheese.

Serve at once.