Tomato Risotto

Ingredients

• 75ml Extra-virgin olive oil
• 1 large onion, diced
• Salt and pepper
• 285g arborio or carnaroli rice
• 0.25g red-pepper flakes
• 2 garlic cloves
• 120ml white wine
• 300g diced ripe red tomatoes
• 720ml boiling water or vegetable broth
• 50g grated pecorino or Parmesan, plus more for serving
• Chopped parsley, for garnish
• Snipped basil, for garnish
• 4 medium tomatoes, in different colors, sliced

Instructions

1. Heat 45 ml olive oil in a heavy-bottomed saucepan over medium-high. Add the onion, season generously with salt and add pepper to taste. Cook until softened, about 5 minutes.
2. Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
3. Add 480 ml boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well about once per minute.
4. When the liquid is absorbed, add the remaining 240 ml water and cook for another 5 minutes, until the rice is cooked but still firm. Adjust the seasoning and add another splash of water if needed. Turn off the heat and stir in the cheese and the remaining 30 ml olive oil.
5. Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.