Risotto with datterini tomatoes, pecorino and mint.

Roughly chop shallots (4), celery (2), and tomatoes (1) and put them in a saucepan.

Cover with water (2 litres) and bring to a boil over a high heat.

Turn down the heat and leave to simmer for 20 minutes.

Meanwhile, heat the oven to 150°C. Put tomatoes (500 g) in a roasting tray, season with salt and drizzle with olive oil.

Add garlic (4 clove) and roast for about 60 minutes, until the tomatoes are jammy.

Bring a large, heavy-based pan to a medium heat.

Add a generous glug of olive oil, followed by shallots (2), garlic (1 clove), and a pinch of salt.

Once the shallots are soft, add risotto rice (350 g) and stir well to coat.

Add another pinch of salt, then toast the rice for 1-2 minutes, until the edges begin to look translucent.

Add tomato puree (2 tbsp) and cook for 2-3 minutes.

Strain the stock and discard the vegetable solids.

Add the stock to the rice one large ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next.

After about 20 minutes, when the rice is just cooked but still has a little bite, take the pan off the heat and stir through the roast tomatoes, roast garlic, pecorino (150 g), and mint leaves (30 g).

The tomatoes should break up nicely once incorporated into the hot rice.

Season to taste, finish with a generous glug of olive oil if desired, and serve immediately.