I used 150 g of rice, but you can use as much as you like.
Take the stem off the tomatoes, and cut into wedges.
Heat the olive oil in a frying pan over medium heat, stir fry the tomatoes with salt.
When the tomatoes have wilted add the ● ingredients. Simmer over high heat until the tomatoes are soft. Take out the tomato skins and it's done.
Story Behind this Recipe
This is our family's favorite risotto.
1) This is delicious with some bacon too. If adding bacon, sauté it before you add the tomatoes. 2) You can use warm or cold cooked rice. 3) You can use half a can of tomatoes instead of fresh tomatoes if you like, but it won't be as good. Adding a generous amount of salt will bring out the flavor of the tomatoes. The olive oil and basil add a wonderful fresh fragrance.