Steps

1. Preheat oven to 250ºF. Toss the tomato slices with 2 tablespoons of the olive oil, salt and pepper and lay them on a baking sheet lined with a wire rack. Place in the oven and cook slowly for 3 hours. Turn off the oven and let the tomatoes cool for 8 hours or overnight. Chop roughly and set aside.
2. In a small saucepan bring the chicken stock to a boil and remove from heat. Heat 3 tablespoons of the olive oil in a medium saucepan over medium flame. Add the onion and sauté until cooked down and translucent but not browned, about 10 minutes.
3. Add the rice and sauté for about 1 minute. Add the wine and begin stirring the rice continuously. Once the wine has been absorbed by the rice, add 1 cup of the hot chicken stock, continuing to stir. Repeat with the remaining 2 cups of chicken stock, stirring in a cup when the previous addition has been absorbed.
4. After all the stock has been added and absorbed, continue stirring until the rice is al dente, or is cooked through but still gives some resistance when you bite down on it. Add more chicken stock or hot water if needed to continue cooking if the risotto gets too dry.
5. When the rice is done, turn off the heat and stir in the tomatoes, basil and parmesan cheese. Adjust the seasoning with salt and pepper and serve.