Cherry tomato risotto

Chop the onion and cherry tomatoes to taste. Sauté with a little salt, pepper and some basil.

Optionally, toast the rice (for example, in a frying pan, over low heat). When the sofrito begins to take shape, add the finely chopped garlic. Stir for a few more minutes.

With the rice toasted (or not), we add it to the stir-fry and integrate it well. Heat the broth. Add the white wine and let it reduce over low heat.

With the wine consumed, add a ladle of broth. Stir from time to time and only when the stock of our risotto has been consumed, add one more ladle. We repeat the process until the rice is ready (the amount of broth is indicative).

Once the rice is cooked, correct the salt if necessary, add the butter and stir. Turn off the heat, add the grated cheese (if we do not have grana padano/parmesan, any strong cured cheese will do), the rest of the basil, and grind a little more pepper until we get the right flavor.

Let it rest a little in the pan and serve. When serving, we can put a little cheese on top or basil to decorate. Enjoy!