1 litre vegetable stock
30ml olive oil
1 onion, finely diced
3 cloves of garlic, minced
2 x 400g cans of chopped tomato
45ml tomato puree
125ml white wine
250ml arborio rice
45ml grated parmesan cheese and more for serving
125ml basil leaves, finely chopped
Pour the stock in a small saucepan and heat it over a medium-low heat until just barely simmering.
Place a wide, heavy-bottomed pan on medium heat and add the olive oil and butter.
Add the onion and cook for about 8 minutes, until soft and translucent.
Add the garlic and stir-fry for 1 minute.
Add the two cans of tomato and the tomato puree and cook for 15 minutes, until the mixture looks concentrated.
Add the white wine and cook for another 10 minutes or so to allow most of the moisture to evaporate.
Pour in the rice and stir to coat in the tomato mixture.
Add two ladles of stock to the saucepan while simmering. Adjust the heat accordingly and stir continuously.
Once the mixture starts to look dry again, add another two ladles of stock.
Keep going, repeating the process, until the rice is el dente.
Turn off the heat and add the parmesan cheese and basil. Stir through.
Serve the risotto immediately with extra parmesan to grate over.