• MAKE YOUR OWN TOMATO BROTH
• Bring a stock pot filled with 4 cups of water and add celery, onions, carrots, salt, tomato paste and 1 large quartered tomatoes.  Bring it to boil, and use this to cook your risotto.

FOR THE TOMATO RISOTTO

• Roast the cherry tomatoes:

  Start by switching thee oven at 400°F (200°C), lay your cherry tomatoes on a baking tray covered in parchment paper, drizzle with little oil and roast for 25-30 minutes until the tomatoes are cooked.
•  Sauté the aromatics:

  In a wide saucepan, heat the olive oil over medium heat. Add the chopped shallot and a pinch of salt. Sauté until soft and translucent, about 3–4 minutes.
• Toast the rice:

  Add the rice to the pan and stir to coat in the oil and shallots. Toast the rice for 1–2 minutes, stirring constantly, until the edges look translucent.
• Add the first layer of tomato:

  Add the tomato paste into the rice and stir, adding a bit of broth. Let is absorb.
• Deglaze with wine:

  Pour in the white wine and cook, stirring, until it is fully absorbed.
• Continue layering the tomatoes:

  Remove the roasted tomatoes and blend them at high speed. Add the roasted tomatoes. Stir until juice is absorbed. Add one more cup of broth and let is absorb.
•  Continue cooking the risotto:

  Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next.
• Add the last layers of tomatoes:

  Add the freshly grated tomatoes for freshness Continue adding broth until rice is al dente.
•  Finish the risotto:

  Turn off the heat. Stir in the cold butter and grated Parmigiano. Taste and adjust with salt and pepper. The risotto should be loose and silky.
• Add the balsamic:

  Right before serving, drizzle in the Balsamic Vinegar of Modena. Stir once or twice—don’t overmix. The balsamic should lift and contrast the tomato sweetness beautifully.(See notes)
• Serve:

  Spoon into shallow bowls. Garnish with fresh basil, a few thinly sliced heirloom tomatoes and an extra swirl of balsamic, if desired.