This recipe is pure summer and should only be made with the ripest, most luscious tomatoes. In fact, I almost exclusively make this in February when tomatoes have seen a full summer of sun and are almost bursting. The result is a risotto that tastes so purely of tomato and is such a pleasure to cook and eat.

Serves 4

INGREDIENTS
1 litre vegetable or chicken stock
750g ripe tomatoes
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil, plus extra for drizzling
4 shallots, finely chopped
Sea salt
300g carnaroli or risotto rice
125ml (1/2 cup) dry white wine
30g Parmigiano Reggiano, finely grated, plus extra to serve
Black pepper

To serve
1 ripe tomato
Diced basil leaves

METHOD
Heat the stock in a saucepan and keep warm.

Grate the tomatoes on the coarse side of a box grater, discard the skin and set the pulp aside.

Warm 1 tablespoon of butter and the olive oil in a large, deep pan over a low to medium heat. Add the shallot and a pinch of salt and cook gently until the shallot is soft but not coloured. Increase the heat to medium and add the rice. Cook for 2 minutes, stirring constantly, to toast the grains. Pour in the wine and allow it to absorb into the rice. Add the grated tomato pulp and simmer for 3 to 4 minutes to reduce slightly.

Now begin to add the stock, a ladleful at a time, stirring constantly and waiting for the rice to absorb almost all of the liquid before adding more. Begin checking the rice for doneness at the 15-minute mark. Once the rice is al dente and not absorbing liquid as easily, stop adding the stock (if there is any left).

Take the pan off the heat and add the remaining butter and the Parmigiano. Stir with some vigour, really working the cheese into the risotto until everything is combined and glossy – it should be quite loose and not stodgy at all. Season with salt and pepper to taste. Ladle the risotto onto plates and top with the diced tomato, basil and a good drizzle of olive oil.

Simple Pleasures by Julia Busuttil Nishimura, published by Plum, RRP: $44.99, photography by Armelle Habib.

Hungry for more yummo recipes? Cook up a storm with Raymond Tan and Audrey Payne’s childhood chocolate cake or get your tastebuds dancing with Yotam Ottolenghi’s breakfast potatoes. To stay up to date on more rad recipes, sign up to our newsletter.