Heat the oil in a heavy pot over low heat. Add the onion and cook to wilt slightly, 5 minutes, stirring occasionally. Add the garlic and cook 4 minutes longer.
Add the tomatoes and honey, increase the heat to medium, and cook, stirring occasionally, until most of the liquid has evaporated and the mixture has thickened, about 20 minutes (At this point, the mixture can be cooled, placed in a container and frozen).
When the tomatoes are nearly done (or when the tomatoes have been removed from the freezer and defrosted, and gently reheated in a pot for the risotto) heat the chicken broth to a simmer.
Add the rice to the tomatoes and stir well, making sure that all of the grains are coated with the mixture.
Add 1/2 cup of the hot broth and cook, stirring frequently, until it has been absorbed into the rice, 3 - 4 minutes. Continue to cook, stir, and add broth 1/2 cup at a time until all has been absorbed.
Remove the risotto from the heat and add salt and pepper to taste. Stir in the chopped basil.
Portion into bowls and top with sliced fresh mozzarella.