Tomato risotto (Risotto al pomodoro)

1. Finely chop the onion and garlic and quarter the cherry tomatoes; bring the stock and passata to the boil together and keep at a gentle simmer.

2. In a wide pan, cook the onion in 2 tablespoons of olive oil for 3-4 minutes until translucent, add the garlic and cook for another minute.

3. Add the rice, toast it for 2 minutes, stirring, pour in the white wine and let it evaporate.

4. Cook for 17-18 minutes, adding the hot tomato stock a ladleful at a time and stirring often; meanwhile, fry the cherry tomatoes in the remaining oil in a small frying pan for 3-4 minutes and season lightly with salt.

5. Take the risotto off the heat, stir in the butter, grated parmesan and half the torn basil, then leave covered for 2 minutes.

6. Serve topped with the fried cherry tomatoes and the remaining basil.

Tip: Mix the passata into the stock right away rather than adding it to the rice at the end - the tomato flavour soaks evenly into the grains and the risotto turns a lovely red.