Summer Tomato Risotto | La Cucina Grandinetti

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/2 cup yellow onion, diced small
• 1 tablespoon salt, plus extra for seasoning
• 1 cup white wine
• 4-6 cups water
• 1 pound juicy, ripe tomatoes
• 2 stalks celery
• 2 cups Carnaroli or arborio rice
• 4 tablespoons basil, chopped medium-fine
• 1 cup grated parmesan cheese
• 2 tablespoons lemon juice
• 1 cup cherry tomatoes, halved