Step 1: Let’s get everything ready by first chopping the onions, tomatoes, and finely slicing the garlic.
Step 2: Then, in a decent-sized pan, heat half of the olive oil over a medium heat.
Step 3: Add the cherry tomatoes and allow to brown evenly over the course of 5 minutes before removing and setting to the side.
Step 4: In that same ever-faithful pan, heat the remaining olive oil to about the same temperature before adding the onions, garlic, and cinnamon. Allow to soften for about 2 – 4 minutes before adding the dry rice.
This is where things get fun.
Step 5: Chop up the basil leaves and add to the pan ensuring that all ingredients are mixing well.
Step 6: Add the wine and allow the liquid to thicken a little (this should only take 3 – 5 minutes).
Step 7: Now, it’s time to add those chopped tomatoes, the parmesan cheese, and a little salt and pepper, and a little stock; bring to simmer.
Step 8: Over the next 15 minutes you’re going to add the stock little by little until the rice matches the consistency desired; aim for it to be a little al dente. Be sure to stir frequently. You are the master.
Step 9: Once ready, serve in a bowl, and add those cherry tomatoes on top!