Tomato and basil risotto with basil oil

This recipe comes from David Gingrass of Two.                                                                                                  
                                                                                                              
½ bunch fresh basil
½ cup virgin olive oil
1 tablespoon olive oil
1 small yellow onion, small dice
1 ½ cup Arborio rice
½ cup dry white wine
2 ½ cups chicken stock
4 medium sized tomatoes, mixed colors, peeled, seeded and coarsely chopped
¼ cup fresh basil leaves, chiffonade
2 tablespoons sweet butter
6 tablespoons Parmesan cheese, grated

  1. Blanch the fresh basil in boiling water for 30 seconds, then remove and press excess water from the leaves.  Place into a blender with the ½ cup of virgin olive oil and process until smooth.  Allow to stand for 30 minutes, then strain through a coffee filter into a small container; reserve.
  2. Heat the olive oil in a medium sauce pan over medium-high heat and add the onion.  Cook, stirring regularly, until the onion becomes soft and translucent, then add the rice.  Stir the rice to coat the grains with oil, then add the wine and cook until it is all absorbed.
  3. Begin adding the chicken stock, ¼ cup at a time, cooking until the liquid is completely absorbed before adding the next ¼ cup.
  4. When all of the stock has been incorporated, add the tomatoes and basil, and cook until their liquid has been absorbed by the rice.
  5. Season to taste with salt and pepper, then add the butter and cheese.  Transfer to warm plates or bowls, and garnish with a sprinkle of cheese and a drizzle of basil oil.

Serves 4