Tomato Risotto

This has fast become Manou's favorite. I made it for family last night adding a couple of extra touches including topping off the rissoto with some confit cherry tomatoes and fresh buffalo mozzarella on the side.  Fast becoming one of my favorites too! This recipe is good for 5-6 people.

1.5-2 cups arborio (or other quality risotto rice)
2-3 young garlic cloves, minced
1 white onion, minced
1 cup white wine
4-5 cups heated best vegetable stock you can make or buy
1 cup good quality Italian tomato passata
2-3 tblsp butter
1 cup parmesan
fresh basil
EVOO
maldon sea salt, ground black pepper
best quality cherry tomatoes, different colors of possible
buffalo mozzarella

1. slice cherry tomatoes in two, toss in a little EVOO, salt & pepper and minced garlic, place in a small dish in the oven and cook at 120 for 1-2 hours or 150 for 1 hour.
2. saute garlic and onions in EVOO and season, do not let brown
3. when translucent and soft, add rice
4. stir rice, allow it to toast ever so slightly but make sure it does not stick to pan
5. turn heat up, add wine and allow to evaporate before adding stock
6. keep adding stock slowly as rice cooks
7. after about 8 minutes cooking, add half of the passata
8. keep stirring as passata will stick
9. when rice is to your liking and to ensure smoothness, add a bit more stock, remaining butter and parmesan, torn basil leaves (additional broth needed to absorb the parmesan, or else the risotto becomes too stiff), do a quick stir and put a lid on the risotto for about 1-2 minutes
10. serve with confit tomatoes on top, some grated parmesan, extra drizzle of EVOO and mozzarella on the side