Step 1

Add broth to a saucepan. Bring to a boil then lower to a simmer. Keep a ladle nearby.

Step 2

Add oil to a heavy-bottom pot over medium heat. Add onions and cook until softened, about 6 minutes. Add garlic and cook for another 2 minutes. Season generously with salt and mix well.

Step 3

Add tomato paste, keeping a consistent stir for 2 minutes. Next, add arborio rice and stir until some grains are translucent, 3-4 minutes. Add diced tomatoes and thyme, and cook until tomatoes break down into the rice. Add white wine and cook and stir until liquid reduces by about half.

Step 4

Next, add one ladle of broth, keeping a consistent stir until broth is absorbed. Repeat this step for 30 minutes, until risotto is firm and most of the broth is absorbed.

Step 5

Add parmesan, pecorino, mascarpone, and butter. Stir until completely mixed. Next, add chopped basil and a few grinds of pepper and stir. Adjust seasoning with kosher salt and black pepper if necessary.

Step 6

Serve immediately in a low bowl and with more fresh parmesan (optional).