Though risotto is often considered a winter dish, this is one for summer, when you have a surplus of excellent tomatoes. Fresh tomato puree stands in for half of the broth, resulting in a lighter-bodied risotto packed with tomato flavor. Serve it as a stand-alone main course or as a side dish for grilled sausages or chicken. Any leftover risotto can be made into fritters: Let it come to room temperature, form it into balls, roll the balls in beaten egg, then bread crumbs, and deep-fry until golden for an indulgent little antipasto.
Grate the tomatoes on the large holes of a box grater into a bowl, discarding the skins and any tough cores. Combine the tomato juice and pulp with the broth; you should have 8 cups of liquid. Transfer to a saucepan and warm over medium heat.
In a large heavy pan over medium-low heat, melt the butter. When the butter has melted, add the rice and cook, stirring, for 2 to 3 minutes, until the grains of rice begin to turn translucent. Add the sofritto and stir to combine. Add some of the tomato-broth mixture to the rice by the ladleful, stirring often and allowing each addition of liquid to be fully absorbed by the rice before adding more. Monitor the heat; the risotto should be bubbling faintly.
Continue adding liquid by the ladleful until it has all been incorporated and the rice is tender and creamy, about 30 minutes. Stir in the Parmigiano-Reggiano and Crescenza, season to taste with salt, and spoon into warmed bowls. Garnish with basil and serve immediately, accompanied by more grated Parmigiano-Reggiano.