For this gorgeous tomato risotto, we'll place up the tomatoes with chicken stock, get that in a pan, put it on a stove to warm up to a simmer. Now get another pan and sweat onions, garlic and celery with plenty of olive oil until it's soft and it's a couple of minutes. Then add your risotto rice. Stir that risotto rice for another couple of minutes, it chaps up the edges, makes it more porous, it's going to absorb the stock. Now add glass of wine. Stir that until the wine is completely absorbed, then you're going to start adding the stock. One or two ladles at a time, stirring it constantly. This process will take up to 20 minutes or so for you continually adding the stock and stirring, adding stock and stirring. Once all the stock is absorbed and the rice is toothed but not too mushy, it's basically cooked. Add parmesan cheese, taste it, finish the seasoning to your life. To serve, I put mine in a bowl, I've got some roasted cherry tomatoes, some fresh mozzarella, torn basil, some more parmesan and dive it. Well that is rather nice.