In a heavy bottomed deep pan, gently sweat the onions and garlic in the butter.
Add the rice, tomatoes and tomato purée. Slowly add the stock then the wine until the liquid is absorbed, stirring as you go. Test the rice to see if it is cooked but still has a slight “bite”. Approximately 15 minutes cooking time.
Season with salt and pepper.
Once the liquid is all absorbed and the rice is al dente remove from the heat and allow to stand for 5 minutes.
Serve with a sprinkling of grated cheese and the fresh herbs.
Leftover risotto can be made into balls and fried to reheat for lunch the next day. However, don't forget, it is very important to chill and reheat rice correctly.