Tomato Risotto

1. Heat olive oil and cook onions

Start by heating 3 tablespoons of extra-virgin olive oil in a heavy-bottomed saucepan over medium-high heat. Add a large diced onion and season with salt and pepper. Cook the onion for about 5 minutes, stirring occasionally until it becomes soft and translucent.

2. Add rice and toast

Next, add 1.5 cups of arborio rice to the saucepan and cook it with the onions for about 2 minutes, stirring constantly. This helps to toast the rice slightly, enhancing its flavor and ensuring each grain is coated with oil.

3. Add red-pepper flakes and garlic

Now, stir in a pinch of red-pepper flakes and 2 minced garlic cloves.

4. Add white wine

Pour in 0.5 cup of white wine and let it simmer until almost all the liquid has evaporated.

5. Add tomatoes

Add 2 cups of diced ripe red tomatoes and cook for another 5 minutes, allowing the tomatoes to break down and meld with the rice.

6. Add boiling water or vegetable broth

Once the tomatoes are incorporated, pour in 2 cups of boiling water or vegetable broth. Stir the mixture well and adjust the heat to maintain a brisk simmer. Let it cook for about 5-6 minutes, stirring occasionally.

7. Add remaining liquid

After the initial liquid has mostly absorbed, add the remaining 1 cup of boiling water or broth. Continue to cook and stir for another 5 minutes until the rice is tender but still has a slight bite to it.

8. Finish risotto

Turn off the heat and stir in 0.5 cup of grated pecorino or Parmesan cheese and an additional 2 tablespoons of olive oil.

9. Garnish and serve

Transfer the risotto to a serving bowl. Arrange 4 medium tomatoes, sliced in different colors, around the risotto. Season with a bit more salt and pepper. Finally, garnish with chopped parsley and snipped basil.