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1 hour
Heat the olive oil in a saucepan or casserole dish over medium heat. Add the finely chopped shallots and garlic, cover and simmer until translucent, about 2 minutes.
Stir in the risotto rice and toast for about a minute until the rice is dry. Then pour in the white wine and let the rice absorb almost all of it. Stir in the tinned cherry tomatoes and tomato puree, let the liquid come up to a bubble, then reduce the heat to a simmer for a couple of minutes.
Add a third of the hot stock, and once the rice has absorbed most of this liquid, add more stock as the rice absorbs the liquid.
After 10 minutes stir in the pieces of buffalo mozzarella, and continue to cook for a further 5 minutes.
Remove from heat and stir in the parmesan cheese and butter. Scatter the basil over the top and gently stir to combine. Divide risotto between warm bowls and with a couple of pretty basil leaves.