Tomato Soup Risotto

Heat a medium Dutch oven over medium high heat. Add the oil and 1 tablespoon of butter to the hot pan. Heat until the butter is fully melted. Add the shallot, garlic and the salt to the pan. Cook stirring often until fragrant and the shallots are beginning to soften, about 1 minute. Reduce the heat to medium. Add the drained tomatoes to the pan and lightly smash the tomatoes with the back of wooden spoon.  Cook stirring often until the tomatoes are all smashed and coated in the flavorful oil, about 3 minutes. Add the rice and stir to coat. Toast the rice, stirring often, until the tomato liquid is fully absorbed and it smells of rich tomato, about 3 minutes. Stir in the wine and cook until it is fully absorbed, another 2 minutes. Add the chicken broth and cook, stirring often until the stock is almost entirely absorbed, about 5 minutes. Add 1 1/4 cups of water and stir until the rice is creamy and still a touch al dente, another 7 to 10 minutes. It should still move freely in the pan and not be too thick. If it is too thick or still too al dente, add another 1/4 cup of water. Remove from the heat and stir in the remaining 2 tablespoons butter, mascarpone cheese, and parmesan cheese. Spoon into shallow bowls and serve drizzled sprinkled with chives and more parmesan if desired.