Rehydrate your tomatoes by pouring the 5 cups of hot stock over them and let it sit for 20 min. Reserve the stock and chop the tomatoes.

Heat up the olive oil and butter on med flame in a wide saute pan and sweat the onions with a pinch of sea salt for 10 min until softened and translucent.

Stir in the arborio rice and let cook until it becomes opaque(3 min).

Add the wine and stir with a wooden spoon until absorbed but do not let the rice dry out completely. Add the tomatoes then start adding the stock a ladle at a time stirring constantly with a wooden spoon until absorbed. Once the stock has been absorb add another ladle full. You want to maintain a constant ripple during this process and never let the rice dry out completely.

Continue until the grains are tender, season with sea salt and remove from heat. Stir in 1 tbs cold butter, the parmigiano reggiano and sprinkle with the pine nuts and basil leaves. Serve hot next to your favorite grilled meat.