الروزوتو

We heat olive oil in a pan and sauté the garlic with cherry tomatoes until soft and fragrant.

We add basil leaves, then blend the mixture with a hand blender until smooth to form the sauce base.

We melt a little butter with olive oil in a pot, then sauté the chopped onions until soft.

We add the rice and stir it for 1–2 minutes until lightly toasted.

We start adding the hot broth one ladle at a time, stirring continuously until the rice absorbs the liquid.

We add the tomato–basil sauce halfway through cooking and continue adding broth until the risotto becomes creamy.

We finish by adding butter and Parmesan cheese, then season with salt and black pepper.

We serve the dish hot and garnish it with extra Parmesan and fresh basil.