Heat a splash of olive oil in a pan on a high heat and add in the cherry tomatoes. You want the tomatoes to char and become squidgy but not so much that they disintegrate. It is important to remove the tomatoes from the pan before they completely disintegrate. Set aside.

Finely chop the onion. Heat a glug of oil and a tbsp of butter and fry the onion until soft and translucent.

Thinly chop your rosemary and garlic. Add into the pan along with your tomato purée and chilli flakes and stir together.

Toss through your rice until nicely coated and toast for about 2 minutes.

Dissolve the chicken stock in boiling water and pour a glug into the risotto. Once the rice has soaked this up, add more bit by bit. This is a process of beating and adding until all the stock is absorbed. By the end, your rice should be thick and creamy. This process will take about 30 minutes.

When this is done, re-add the majority of your cooked tomatoes (saving some for garnish). Grate 4/5 of the parmesan, chop your basil and add in 2/3 of the butter, salt and pepper. Stir it all through.

Once combined and perfectly cooked, turn off the heat, put the lid on and let it sit for a couple of minutes. Then, serve up and garnish with tomatoes and the leftover parmesan. Enjoy!