There is nothing better than fresh, local tomatoes, this time of year take advantage of local Heirloom tomatoes.

Ingredients:

• 1½ lbs fresh tomatoes (recommend varying types, red, orange and yellow)
• 3 cups chicken broth
• 2 cups water
• ¼ tsp crumbled saffron threads
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1 cup finely chopped onion
• 1 medium fennel bulb finely chopped (reserve fronds garnish)
• 1 cup Arborio or Carnaroli rice
• ½ cup Creekside 2007 Pinot Grigio
• ½ cup grated fresh Parmigiano-Reggiano
• Salt and fresh ground pepper

Directions:
Bring a large pot of water to a boil. Core tomatoes and then blanch them in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel tomatoes and then halve tomatoes crosswise. Squeeze juice from tomato halves through a sieve into a bowl, then discard the seeds. Dice tomato flesh.

Bring stock, water, saffron, and tomato liquid to a light simmer in a medium saucepan. Meanwhile, heat oil and butter in a heavy medium saucepan over medium heat. When the butter’s foam subsides add onion fennel and cook, stirring occasionally, until softened and beginning to turn golden, 12 to 15 minutes.

Add rice and cook, stirring constantly, until it turns opaque, about 3 minutes. Reduce heat to medium-low, add Pinot Grigio and cook, stirring, until absorbed. Continue simmering and adding hot tomato-saffron stock, 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, 18 to 25 minutes. (expect to have some stock left over).Stir in cheese, diced tomatoes, and salt and pepper to taste. Thin with stock if desired. Garnish with chopped fennel fronds.