Creamy tomato risotto

Warm half a bottle of passata over very low heat with little bubbles, about 10 to 20 minutes, without really cooking it.

In a deep pot over medium heat, cook the chopped onion in about 2 tbsp extra virgin olive oil for 5 to 7 minutes, with a splash of water so it does not burn.

Put the cherry tomatoes on a baking tray lined with baking paper, drizzle with olive oil, season with salt and pepper and bake at 200 degrees Celsius until soft, 10 to 20 minutes.

Add the rice and toss it in the oil for about two minutes.

Add the wine, stir, and let it evaporate a minute or two; the rice's cooking time (18 minutes per the packet) starts now.

Add hot stock a little at a time, just enough to cover the rice, stirring so the bottom comes to the top; add more each time it starts to dry. No salt yet.

At 16 minutes, two minutes before the rice is ready, stir in the hot passata to taste, keeping about two tablespoons per plate for decoration.

Taste and season with salt and pepper.

At 18 minutes the rice should be al dente; switch off the heat.

Add the roasted tomatoes' liquid, then 50 g butter, then pecorino to taste, tossing the pot so the risotto turns creamy.

Spread on a flat plate, tapping underneath so it spreads; top with the reserved passata, the roasted tomatoes and a sprinkle of pecorino. Fresh basil is optional.