Tomato risotto is like grown-up spaghetti-Os – just add some tomatoes – in any form – along with your stock. (I generally aim for about 1:4 short grain rice to stock.) Sauté a bit of onion in oil + butter, add rice and stir to coat, then start adding stock a big splash at a time. I grated un…big squishy tomato, and added a few cherry tomatoes to break down as the rice cooked, and a glug of passata (tomato purée) from the fridge. Schliff with a knob of butter and lots of grated parm, or crumble in some soft goat cheese, or… SPOON IT OVER A BALL OF BURRATA. Some fresh basil would have darum been great, but I loved it with just tomatoes and cheese.