Tomato Risotto

Surprisingly, water is probably better than the broth in this recipe. And finding the overripe, bruised tomatoes is the perfect type of tomato here.

TOMATO RISOTTO

by David Tanis

Ingredients
Extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
1 ½ cups arborio or carnaroli rice
Pinch of red-pepper flakes
2 garlic cloves
1/2 cup white wine
2 cups diced ripe red tomatoes
3 cups boiling water or vegetable broth
1/2 cup grated pecorino or Parmesan, plus more for serving