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1. Warm the vegetable stock in a saucepan over low heat and keep it at a gentle simmer. Halve the cherry tomatoes, finely chop the yellow onion, mince the garlic, grate the Parmesan, and tear the fresh basil.
6 cup Vegetable stock,
2 cup Cherry tomatoes,
1 piece Yellow onion,
2 clove Garlic,
1 cup Parmesan,
0.5 cup Fresh basil
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2. Heat part of the olive oil in a wide pan over medium heat. Add the cherry tomatoes with a pinch of salt and cook for 10 to 12 minutes, stirring occasionally, until softened and jammy. Transfer to a bowl.
2 cup Cherry tomatoes,
1 tbsp Olive oil,
1 tsp Salt
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3. In the same pan, add the remaining olive oil and 1 tablespoon of the unsalted butter. Add the yellow onion and cook for 4 to 5 minutes until soft but not browned. Add the garlic and cook for 30 seconds.
1 piece Yellow onion,
2 clove Garlic,
1 tbsp Olive oil,
1 tbsp Unsalted butter
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4. Add the Arborio rice and stir for 2 minutes until the grains are glossy and lightly toasted. Pour in the dry white wine and cook until nearly absorbed.
1.5 cup Arborio rice,
0.5 cup Dry white wine
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5. Add the vegetable stock one ladle at a time, stirring often and letting each addition absorb before adding the next. Continue for 18 to 20 minutes, until the Arborio rice is al dente and the risotto is creamy.
6 cup Vegetable stock
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6. Stir in the cooked cherry tomatoes, remaining unsalted butter, Parmesan, fresh basil, salt, and black pepper. Cook for 1 minute more, loosening with a splash of vegetable stock if needed, until the risotto flows gently on the plate. Serve immediately.
6 cup Vegetable stock,
2 cup Cherry tomatoes,
1 tbsp Unsalted butter,
1 cup Parmesan,
0.5 cup Fresh basil,
1 tsp Salt,
0.5 tsp Black pepper
By james