Instructions: 1. If using grape or cherry tomatoes, cut in half lengthwise. Place a sieve in a bowl for the next step. Squeeze the tomatoes into the sieve. Press the pulp through the sieve and discard the seeds. Finely dice the tomato shells and set these aside in the sieve to drain further. Keep the juice separately as well. If using plum or pear tomatoes, cut in half. Squeeze the juice into the sieve. Scoop out the pulp. Etc...

2. Heat the oil in sprayed large saucepan. Add the onion and garlic; a pinch of salt and a little pepper. Cook over medium heat, stirring occasionally, for about 5 minutes or until the onion has softened slightly; do not brown. Add the rice and stir until all the grains are coated in oil. Pour in the sieved tomato juice and pulp and when it is heated through - about 20 seconds - add the wine; then bring to a boil. Reduce the heat to maintain a gentle and constant simmer. Cook, uncovered, stirring once or twice, until the liquid is absorbed.

3. Meanwhile, heat the broth to the simmering point in a separate pan. [Pour the broth into a 2-cup pyrex measure and microwave on high for 2 minutes. Remove. Reheat in the microwave as often as needed.] Add broth to the risotto - about 1/4 cup at a time. Stir well and simmer until all the stock has been absorbed. Add the remaining stock in three batches, simmering until each batch is absorbed before adding the next.

4. Stir in the diced tomatoes, sundried tomatoes, and butter with the final batch of stock. When absorbed and creamy, add the cilantro. Remove the risotto from the heat and cover the pan tightly, then leave to stand for 2 to 5 minutes. Stir lightly to fold in the cilantro. Taste and correct for seasoning, then serve at once.

Description: "Onion, garlic and rice are cooked in tomatos juice and wine, and finished in chicken stock. Garnished with sundried tomato and cilantro."

NOTES : Bridget writes: "It is sometimes refreshing to sit down to a meal of simple flavors - try this risotto next time you want a perfectly uncomplicated meal." It was just a little complicated - and well worth it. A wonderful blend of flavors and a festival of color. I look forward to serving Tomato Risotto during the local tomato season. We served it in Spring with a spicy shrimp and corn-salsa saute. Greens rounded out the menu. The same threesome would make a tasty filling for a wrap - especially a corn and flour tortilla. The risotto alone could be an entree with salad for a light meal. Hanneman, Riverside 2002-March-18

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