In a wide skillet set over a gentle medium heat, melt the butter until it begins to softly foam. Add the finely minced shallot and garlic, seasoning with a pinch of sea salt and freshly cracked black pepper, then cook slowly for around 5 minutes, until softened, sweet, and beautifully fragrant.

Stir in the Arborio rice, coating each grain in the butter before allowing it to toast gently for a minute, just until glossy around the edges. Pour in the white wine and stir patiently until it has all but disappeared into the rice, leaving behind only its subtle brightness and depth.

Now begins the ritual. Add the hot stock one ladle at a time, stirring slowly and consistently, allowing each addition to be almost entirely absorbed before pouring in the next. There’s no need to rush—this is where the magic happens. Over the next 30 to 35 minutes, the rice will gradually release its starches, becoming rich, silky, and wonderfully creamy with every turn of the spoon.

When only two ladles of stock remain, fold through the chopped vine-ripened tomatoes, allowing their sweetness to soften gently into the rice. With the final ladle, add the baby spinach and ribbons of fresh basil, their colour and fragrance bringing the whole dish vividly to life.

Once the rice is tender and luxuriously creamy, remove the pan from the heat and stir through the freshly grated Parmesan cheese until melted, silky, and beautifully incorporated. Taste, adjust the seasoning if needed, and serve immediately—while the risotto is at its most luscious.