Sundried Tomato Basil Risotto

This is a recipe from the Sneaky Vegan that I followed precisely and it was so flavorful and filling - just the way a risotto should be.  This recipe requires constant attention, not a lot of downtown.  But you really only need one hand to stir the whole time so if you bring over a book or magazine you can use one hand to read or talk on the phone or whatever while you stir with the other.  Multitasking!
PS.  Don't let anyone tell you a risotto is creamy because of cream.  Real risottos are creamy because of the starch in the rice.

Thanks to Sneaky for the recipe:
http://sneakyvegan.blogspot.de/2011/05/sun-dried-tomato-basil-risotto-with.html

Sundried Tomato Basil Risotto with Balsamico

Ingredients:
-5 cups vegetable broth
-2 small tomatoes, peeled and chopped (about 1-1/2 cups)
-2 tbsp extra-virgin olive oil
-1 yellow onion, finely chopped
-2 cloves garlic, finely chopped or pressed
-1-1/2 cups (250g) arborio rice
-1 cup red wine
-4-5 sun-dried tomatoes (about 3 oz), cut into bite size pieces
-1-1/2 tbsp GOOD balsamic vinegar
-3 tablespoons flat-leaf parsley, chopped
-salt & pepper to taste
-20 fresh basil leaves, cut into thin strips (chiffonade)
Method:

Pour the veggie broth into a saucepan and add the chopped tomatoes. Bring to simmer and reduce to warm, but don't take it off the heat. It's important that the cooking liquid is always hot to facilitate the starch release.

While that's happening, warm the olive oil in a heavy-bottomed pot over medium heat. Add the onion with a teaspoon of salt - this will soften the onion and keep it from browning. Then add the garlic and saute until soft.

Next, add the rice and stir with a wooden spoon until the rice is thoroughly coated and becomes translucent. Nicely toasted rice is another secret to great risotto.

Add in a cup of red wine and stir until the liquid is absorbed. Then add a cup of the broth and tomatoes and stir. And stir. And stir some more.

When the broth has been absorbed, add another cup and keep stirring until the liquid has again been absorbed.  Whatever you do, keep stirring.

Continue adding the broth a cup at a time. When the rice starts to soften (test a couple of grains after 2-3 cups), stir in the sun-dried tomatoes then continue adding rest of the broth (a cup at a time) and stir-stir-stirring until the rice is al dente (tender but slightly firm in center).

When the rice is nice and creamy, stir in the last cup of broth along with the balsamic vinegar. When these have been mostly absorbed, remove from heat, add the chopped parsley and season with salt and pepper to taste. The traditional texture is all'onda (wavy). It should spread out easily, but not have a watery perimeter so be sure not to cook the liquid out completely.

Risotto should be served and eaten immediately or it will continue to cook itself in its own heat which will dry it out and make the grains too soft. (Aside: we had leftovers which I reheated in the following days and they were pretty good too!)

Spoon onto individual plates or bowls, garnish with the basil chiffonade.