COMFORT FOOD fresh tomato risotto

     I finally did it.  I took my last container of tomatoes for Summer Tomato Risotto out of the freezer this weekend.  I guard these containers with my life, rationing them through the winter months.  But when the air temperature fell again to -40 Saturday night, I decided it was time...
     When I have an over-abundance of heirloom tomatoes from my garden in August I start cooking up batches of tomatoes combined with onions, garlic and honey.  This recipe must be made with summer garden tomatoes.  DO NOT attempt in February with a grocery store facsimile.  This recipe is from Sheila Lukin's ALL AROUND THE WORLD COOKBOOK.  I've changed the ingredients slightly by adding preserved basil (again from my garden) instead of the mint which the original recipe calls for, and garnishing with sliced fresh mozzarella right before serving.  Cook the tomatoes in August, the risotto in winter, then close your eyes and imagine it's summer!

                                   SUMMER TOMATO RISOTTO
                      (as adapted from Sheila Lukin's ALL AROUND THE WORLD)

• 2 Tbsp. olive oil
• 1 cup coarsely chopped onion
• 2 Tbsp. minced garlic
• 2 lbs. garden tomatoes, peeled and coarsely chopped
• 1-2 Tbsp. honey
• 1 1/4 cups Arborio rice
• 6 cups organic Chicken Broth
• 1/2 cup basil, chopped
• salt & freshly-ground black pepper, to taste
• sliced fresh mozzarella

1.  Heat the oil in a heavy pot over low heat.  Add the onion and cook to wilt slightly, 5 minutes, stirring occasionally.  Add the garlic and cook 4 minutes longer.
2.  Add the tomatoes and honey, increase the heat to medium, and cook, stirring occasionally, until most of the liquid has evaporated and the mixture has thickened, about 20 minutes  (At this point, the mixture can be cooled, placed in a container and frozen).
3.  When the tomatoes are nearly done (or when the tomatoes have been removed from the freezer and defrosted, and gently reheated in a pot for the risotto) heat the chicken broth to a simmer.
4.  Add the rice to the tomatoes and stir well, making sure that all of the grains are coated with the mixture.
5.  Add 1/2 cup of the hot broth and cook, stirring frequently, until it has been absorbed into the rice, 3 - 4 minutes.  Continue to cook, stir, and add broth 1/2 cup at a time until all has been absorbed. 
6.  Remove the risotto from the heat and add salt and pepper to taste.  Stir in the chopped basil.
7.  Portion into bowls and top with sliced fresh mozzarella.

                                                              Serves 4