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1
Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot.
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2
Make sure that it is well seasoned.
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3
Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan.
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4
Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes.
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5
Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle.
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6
Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
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7
Add the wine and stir until it has evaporated and been absorbed by the rice.
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8
Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time.
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9
The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly.
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10
Cook, stirring often, until it is just about absorbed.
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11
Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry.
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12
You do not have to stir constantly, but stir often and when you do, stir vigorously.
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13
When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done.
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14
Taste now and adjust seasoning.
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15
Add another ladleful of stock to the rice.
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16
Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat.
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17
The mixture should be creamy (add more stock if it isnt).
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18
Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
