In a large mixing bowl, combine the halved cherry tomatoes, minced garlic, finely chopped basil, 2 tablespoons of olive oil, salt, and pepper. Mix well. Transfer the tomato mixture to a baking dish and bake in a preheated oven at 200°C (400°F) for about 30 minutes, or until the tomatoes release most of their juice.

In a small bowl, add the pinch of saffron to 2 tablespoons of warm water and let it bloom while the tomatoes bake.

To cover the bottom of the pan, heat the remaining olive oil in a large saucepan over medium heat. Add the chopped onions and sauté until they are translucent. While the broth heats up, add the rice and stir with a wooden spoon, allowing it to toast for 2-3 minutes until the grains are well coated. Lastly, add the tomato mixture to the pan and stir in the bloomed saffron, mixing well.

Pour in the white wine and cook until it’s mostly absorbed, stirring frequently. Now you will begin to add the hot broth, one ladle at a time. bringing the rice mixture to a simmer while stirring continuously until the rice absorbs the liquid before adding more. This should take about 18-20 minutes, or until the rice is creamy and al dente.

Once the rice is cooked to your liking, remove the pan from the heat. I always taste the risotto to check if it's done. Give the risotto a quick stir and sprinkle grated Parmesan cheese and adjust the seasoning with salt and pepper to taste.

Plate the risotto and garnish with additional fresh basil if desired. Enjoy your delicious Risotto al Pomodoro!