Ingredients

• 12 ounces Carnaroli or Arborio Italian rice

• 1/3 finely chopped onion

• 2 ounces butter

• 1 standard glass white wine

• 4 1/2 cups hot vegetable stock

• Pecorino Romano, freshly grated

• 16 ounces homemade or store bought passata (tomato purée)

• Vine-ripened cherry tomatoes, for garnish

• Extra Virgin Olive Oil

• Salt and pepper

Instructions

1. Place the passata (tomato puree) in a small saucepan over low heat. Stir gently and let it simmer for 10–20 minutes. Do not allow it to boil. Set aside and keep warm.

2. Place a deep pot or large deep pan over medium heat. Add 2 tablespoons of Extra Virgin Olive Oil, then add the chopped onion. Cook gently for 5–7 minutes until softened. Add a small splash of water and stir to prevent browning.

3. While the onion is cooking, prepare the garnish. Line a baking tray with baking paper and add the cherry tomatoes. Drizzle with Extra Virgin Olive Oil and season with salt and pepper. Bake at 400 degrees for 10–20 minutes, or until soft, juicy, and lightly roasted.

4. Once the onion is ready, add the rice to the pot. Stir continuously with a wooden spoon for 1–2 minutes so every grain is coated in oil and lightly toasted.

5. Pour in the white wine and continue stirring until it has fully evaporated.

6. Begin timing the rice according to the package instructions. Add the hot vegetable stock a little at a time—just enough to cover the rice—while stirring continuously.

7. As the liquid absorbs and the rice begins to look dry, add more hot stock, again just enough to cover the rice. Continue stirring and repeat this process until the stock is used and the rice is nearly cooked.

8. About 2 minutes before the rice is finished, add the warm passata and stir well. If the color looks too pale, add a little more passata, reserving some for plating if desired.

9. Taste the risotto and season with salt and pepper as needed. Cook for the final 2 minutes, then turn off the heat.

10. Remove the roasted tomatoes from the oven and pour the juices from the tray directly into the risotto for extra flavor. Add butter and a generous amount of grated Pecorino Romano.

11. Stir vigorously until the risotto becomes creamy, glossy, and beautifully rich.

12. Serve immediately, topped with the roasted cherry tomatoes and an extra sprinkle of Pecorino Romano.