Risotto with Gorgonzola and Datterino Cherry Tomatoes

Briefly toast the Carnaroli rice in a wide pan without any liquid until the grains feel warm.

Gradually add hot stock, stirring regularly and topping up with liquid each time the rice absorbs it.

When the rice is almost done, stir in the creamy Gorgonzola until it melts and creates a smooth, creamy binding.

Cut the Datterino tomatoes into wedges, fold them in with coarsely torn basil leaves, and season with salt and pepper.

Drizzle with olive oil and briefly 'mantecato' to make it creamy, then serve immediately while very hot.