Summer Risotto

Preparation:

Preparation: Melt 40 g of butter in a saucepan, add the chopped onion and let it dry. Then throw the rice. When toasted, wet it with 1 ladle of broth and cook for 10 minutes. Scald and peel the tomatoes, remove the seeds and chop them. Wash and chop the basil. Put it in a bowl with the garlic, 2 tablespoons of oil and the ricotta. Add the tomatoes and cook for another 8 minutes, pouring over the remaining stock. Stir in 1 knob of butter, add the basil and ricotta.