Instructions: 1. Combine tomatoes and 1/2 cup boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain and chop.

2. Combine 2 cups water and broth in a saucepan; simmer (dont boil). Keep warm.

3. Heat oil in a saucepan over medium heat. Add shallots; saute 2 minutes.

Stir in rice; saute 5 minutes. Add wine; cook 1 minute or until wine is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring often; cook until each portion of liquid is absorbed before adding the next (about 25 minutes). Add tomatoes; cook 2 minutes, stirring constantly. Remove from heat; stir in cheese, basil and pepper. Garnish with shaved cheese and basil springs, if desired.

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