In a saucepan over medium high heat, brown the garlic cloves in the olive oil until fragrant, about 1-2 minutes.

Add the canned whole tomatoes with their juices. Bring to a boil, then simmer for about 10 minutes, breaking up the tomatoes with a spoon, until they turn an orangey hue. This step is critical for maximum sweetness.

Remove from the heat. Pour in the chicken broth. Purée the mixture carefully with an immersion blender until smooth.

Return to a boil, season with salt and pepper, then keep warm over low heat.

In a separate large saucepan or Dutch oven over medium high heat, soften the finely chopped onion in half (2 tbsp) of the butter.

Add the Arborio rice and cook, stirring constantly, for 1 minute to coat the grains and toast them lightly.

Pour in the white wine and stir until it is almost completely reduced and absorbed.

Reduce the heat to medium. Add the warm tomato broth one cup at a time, stirring constantly and waiting until each addition is almost fully absorbed before adding the next. Cook for 18 to 22 minutes or until the rice is just al dente and creamy.

Remove the pot from the heat entirely. Add the grated Parmesan cheese, the thinly sliced basil, and the remaining 2 tablespoons of cold butter. Stir vigorously until the texture is exceptionally creamy. Taste and adjust seasoning with salt and pepper. Serve immediately.