In a bowl, combine the tomatoes, minced garlic, 2 tablespoons extra virgin olive oil, lemon juice, and season with salt, pepper, and crushed red pepper. Set aside for 15 minutes.

Heat the stock in a small pot on the stove until warm. Keep the heat on low.

In a large pot, heat the remaining 1 tablespoon extra virgin olive oil over medium heat. Add the diced onion and cook, stirring often, for 5-7 minutes until it begins to soften and turn golden brown.

Add the marinated tomatoes and cook for 8-10 minutes until they just begin to soften.

Melt 2 tablespoons of butter into the tomatoes and add the rice. Cook for 3-4 minutes, stirring gently occasionally.

With the heat on medium, spoon 1-2 ladles of stock into the rice. Stir gently until the liquid is absorbed. Repeat, adding 1-2 ladles of stock and stirring gently until the stock is absorbed. Continue on until the rice is al dente. You may not use all 6 cups of stock.

Once the rice is tender, turn off the heat. Taste and season with salt and pepper. Add the grated parmesan cheese and stir to incorporate. Allow the risotto to rest for 5 minutes before serving.

In a small bowl, combine the reserved halved cherry tomatoes, a drizzle of extra virgin olive oil, and a sprinkle of salt and pepper and toss to combine.

Divide the cooked risotto between shallow bowls. Garnish with the halved cherry tomatoes and more parmesan cheese, if desired. Sprinkle with lemon zest. Enjoy!