Prepare the vegetable broth and keep it on a light simmer. As it is added to the risotto gradually, it needs to be warm to ensure even cooking.

In a pan with a heavy bottom, heat up the extra virgin olive oil over medium heat.

Add the thinly chopped onion, peeled but whole garlic and a pinch of salt. Sautee the ingredients until the onion turns translucent and soft. This will take about 4 minutes.

Increase the heat to high, and add the risotto rice to the pan. Mix well, ensuring each grain is coated in oil, and allow it to toast. This will take 1-2 minutes.

Once the edges of the grains start to turn translucent and change color, decrease the flame to medium.

Remove the whole garlic clove from the saucepan.

Add the tomato passata and fresh basil leaves to the pan and mix well.

Cook until the dish becomes very thick, and all the extra water of the sauce has evaporated. Mix frequently. This will take approximately 5 minutes.

Reduce the heat to low.

Next, add a ladle of vegetable broth to the tomato risotto. Maintain a gentle simmer, stir occasionally, and add broth as soon ad the last ladle is almost all absorbed.

Keep on cooking the risotto adding stock as needed until the rice is cooked to your liking. For al dente, this will take approximately 18-20 minutes.

Once the risotto is cooked, taste for seasoning and adjust the salt and black pepper.

Remove the saucepan from the heat and add the cold butter and Parmesan cheese to the risotto, mixing well until the ingredients have blended all together.

Allow the risotto al pomodoro to rest for a couple of minutes, then serve as planned. Enjoy!