Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 onion
• 1/4 cup raw arborio rice (as for risotto)
• 1/3 cup white wine (dry)
• 1 liter broth, stock or consommé
• 400 g tomatoes*
• 1 teaspoon honey
• handful of basil leaves
• 4 tablespoons heavy cream
• optional for serving: grated parmesan

Preparation

1. In a pot with oil and butter, sauté the diced onion until golden. Then add the rice and sauté stirring for a minute. Pour in the wine and cook for a few seconds, then pour in the hot broth and bring to a boil. Cover and simmer for about 15 minutes.
2. Blanch the tomatoes, peel, cut into dice. Set aside half of the cut tomatoes and blend the rest with a blender, add to the broth along with the reserved tomatoes.
3. Bring to a boil, add honey, then cook for about another 5 minutes. Remove from heat, add the chopped basil and the heavy cream mixed with a few spoonfuls of soup. Season with salt and pepper. Can be served with parmesan.