In a large skillet (I always use cast iron) pour 1/3 cup olive oil, turn the heat to medium, wait a minute then add 6 cloves of garlic roughly chopped, cook for just a minute, you want to wilt it not brown it.
Add 3 pounds of cored and roughly chopped Tomatoes - no need to peel or seed. And simmer for about 10 minutes. You want the tomato chunks to give off most of there juice, but still retain there shape.
In a medium sized pot add 1/4 cup of olive oil over medium heat add 1 medium Red Onion finely chopped and wilt for about 1-2 minutes, pour in 1 1/2 cups of Risotto Rice stirring frequently cook the rice and onion for about 3-4 minutes.
Strain the juice from the tomatoes and measure it - you will need about 6-8 cups of liquid to make the risotto. To the tomato juice add, 1/2 cup of dry white wine and vegetable stock to make at least 6 cups, but preferably 8 (better in this instance to have to much) place the juice in a pot over low heat.
Start to add the warm liquid a ladleful at a time and stir the rice until the liquid has absorbed, repeat until the rice has absorbed as much liquid as it can, is cooked, but not soggy.
Stir in the reserved tomatoes, 1/2 cup of grated Parmesan, 1/2 cup of chopped basil, and 1/2 cup of Quark, Ricotta or Mascarpone cheese (I used Quark which is a little sour. If you use Ricotta mash it up good or buy a very creamy kind of Salvatore) stir to mix, season with salt and freshly grated black pepper to taste, garnish with more chopped Basil, Parmesan and if you want some chopped tomato.
I've been making Risotto for years, but have to say I think this is my favorite, and such a wonderful easy no oven Summer meal that really highlights delicious seasonal tomatoes and basil!
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