Tomato Risotto - Northern Italian Style - A Zest for Life

Ingredients

• 3 1/2 cups vegetable broth* (can use chicken broth)
• 3 tablespoons unsalted butter, preferably organic (divided)
• 1 tablespoon extra virgin olive oil
• 1 cup onion (1/2" dice )
• 5 cloves garlic (peeled; thinly sliced )
• 1 3/4 cups Carnaroli Rice ( or Arborio Rice, rinsed )
• 1 tablespoon tomato paste
• 2 teaspoons fresh rosemary (stemmed and chopped )
• 1/8 teaspoon freshly cracked black pepper
• 2 pinches cayenne pepper
• 14.5 ounces diced tomatoes in juice (– STRAIN; having 1 cup juice & 3/4 cups of diced tomatoes)
• 1/3 cup sun-dried tomatoes, coarse chop (coarsely chopped)
• 1/2 cup dry white wine
• 1/2 cup parmesan reggiano (grated or shaved (room temperature))
• 1/2 cup colorful cherry tomatoes, sliced (to stir into the final risotto) (sliced (to stir into the final risotto) )
• 4 tablespoons fresh basil (cleaned; sliced or whole small leaves)
• sea salt to taste