In a frying pan, simmer the shallots. Are they glossy? Add the risotto rice and add some wine.
It’s time to add the first batch of vegetable stock. Do this with a little bit of love, don’t put the fire on too high and keep on stirring.
Cut the tomatoes and if you’ve used the first half of the stock, add the first half of the tomatoes with the risotto.
Stir in the tomato paste.
Continue adding the stock, it might take about 20 minutes before the rice is done.
When it’s done, add the other half of the tomatoes together with some salt and pepper. Stir this for about two minutes.
If you want the risotto to be a bit more creamy, add some mascarpone or creme fraiche. You can also already stir in some goat cheese and let it melt.
Everything done? Serve the food on a deep plate and crumble some goat cheese and basil on top of your risotto.