Peel and deseed 450g ripe yellow tomatoes. Dice the tomatoes, sprinkle with sea salt and place in a sieve over a small bowl. Set aside.

Repeat as above with 250g ripe dark red tomatoes. 

Heat 1 tbs olive oil in a deep pan, add 1 onion, finely chopped and stir over a medium heat till softened. Add 300g risotto rice (I used the delicate Aquerello variety) and stir for a couple of minutes till well-coated with the onions. Add 250ml white wine and let reduce down completely. Now start adding some vegetable stock, one ladle at a time, waiting till it gets absorbed before adding the next (you will need about 600ml in total).

When the rice is nearly done (i.e. al dente – so with still a bite to the grains of rice), turn off the heat, add the chopped yellow tomatoes and strained juice, cover, and set aside for 5 minutes.

Meanwhile, add 2-3 tbs finely chopped basil leaves to the red tomatoes and a little glugg of olive oil. Stir and set aside.

To serve: divide the risotto between four pasta bowls, garnish with the red tomatoes mixture and a sprig of basil, add a drizzle of olive oil and a sprinkling of freshly ground pepper. Pass around some grated parmesan at the table.

Serves 4.