Tomato Risotto

Method

1. Heat a drizzle of olive oil in a saucepan and add finely chopped white onion. Stew gently for 5 minutes, adding a little hot broth if needed.
2. Add the carnaroli rice and toast it for 3 minutes, stirring frequently to prevent the onion from burning.
3. Add the tomato paste and stir well.
4. Pour in all the hot broth, add salt, and season with fresh basil.
5. Cook the rice for 15 minutes, stirring occasionally to prevent it from sticking to the walls of the pan.
6. Remove from heat. Add cold butter from the fridge and grated Grana Padano. Mix until creamy and 'all'onda' (wavy consistency).
7. Finish with a few fresh basil leaves and serve.