Keep a small saucepan of 500ml (2 cups) vegetable broth warm on the stove.

Meanwhile, heat 2 tsp olive oil and 1 tbsp butter in a pan, add a large shallot, finely chopped and stir till softened. Add 150g (¾ cup) carnaroli or arborio rice and stir for a few minutes till the grains are glossy and toasted. Add 125ml (½ cup) white wine and let reduce completely.

Now start adding some of the broth, little by little till the liquid gets absorbed. When you have used up half the broth, stir in 250g/1 cup fresh tomato sauce (such as this one made with just tomatoes and garlic).

Continue adding the broth until the rice is cooked but still with a little bite (al dente). If you run out of broth substitute with water. The consistency should be porridgy.

Turn off the heat, stir in 2 tbsp parmesan, and then 140g stracciatella.

Season with salt and pepper and serve up in bowls with a final drizzle of olive oil.