Summer Risotto

Simmer the broth over medium heat, then lower heat so that it stays hot. Tear the arugula leaves into bite-size pieces. Pour oil into a wide, heavy saucepan. Add onion and cook over medium heat, stirring occasionally, until onion is tender and golden (10 minutes). Stir in the tomatoes. Cook for 10 minutes or until most of the liquid evaporates. Add the rice and cook for about 2 minutes. Pour 1/2 C. broth over the rice. Cook and stir until most of the liquid is absorbed.

Continue adding broth 1/2 C. at a time, stirring after each addition. Adjust heat so the liquid simmers but the rice doesn't stick to the pan. Halfway through the cooking process, add salt and pepper to taste. Use only as much of the broth as needed until rice becomes tender and firm, and the risotto is creamy. When you think it's done, taste a few grains. If it's not ready, try again in a couple minutes. If the broth runs out, use water. Cooking time should be about 18-20 minutes. Remove risotto pan from heat. Stir in cheese, basil and 1 Tbs. olive oil. Taste for seasoning. Stir in arugula and serve.