Big Pete's Risotto

1. Put the tomatoes in a bowl, cover with boiling water and leave for 1 minute or until the skins have split.
2. Drain and peel away the skins.
3. Halve and deseed the tomatoes and cut the flesh into slices.
4. Tear the Parma ham into bite-sized pieces.
5. Melt 25g of the butter in a large, heavy based saucepan or saute pan. Add the onion and fry gently until softened, about three minutes.
6. Add the garlic and rice and cook, stirring, for 2 minutes.
7. Put the stock in a separate pan and let it bubble gently.
8. Add wine to the rice and cook until it's absorbed.
9. Add a ladleful of stock and cook, stirring, until absorbed.
10. Repeat with remaining stock.
11. (If you add it in one go it'll ruin the texture.
12. ) This takes about 20 minutes; it should be creamy but the rice should have a little bite.
13. Tip in the remaining butter, tomato slices, ham and basil and season with black pepper, then stir for 30 seconds until well combined.
14. Spoon the risotto onto warmed plates and serve sprinkled with Parmesani, if you lie, for extra flavour.