Cherry tomato risotto

Method

1. Heat the oil and half the butter in a large saucepan – the oil helps to stop the butter burning. When the butter has melted, soften the onion and celery with some salt and pepper over a low heat for around 10 minutes.
2. Add the rice to the pan and allow it to toast for 3–5 minutes, stirring constantly, until all the grains are covered in the butter and oil. Pour in the wine and allow to evaporate for 2–3 minutes.
3. Ladle in around 500 ml of the stock and the tomato sauce and mix quickly into the rice. Stir frequently, keeping the heat medium-low. When the risotto thickens to the point where you can see the bottom of the pan when you draw the spoon across it, add another ladleful of stock.
4. After about 20 minutes taste the risotto to see whether it is done. The rice grains should be clear on the outside but still have a little white centre; they should feel soft on the outside with a hint of firmness in the centre. Adjust the seasoning to taste. Remove the pan from the heat. It is better to leave it slightly soupy as the liquid will continue to be absorbed over the following few minutes.
5. Beat in the remaining butter and the Parmesan – this will make your risotto creamy. Cover the pan and allow the risotto to rest for 3–5 minutes. Serve in warmed shallow bowls with a swirl of good olive oil, the mozzarella, a twist of black pepper and a few small basil leaves.