For the basil-oil garnish, blanch the greens in boiling water for 5 to 10 seconds. Scoop them out and refresh in ice water immediately, then wring all of the water out of the chilled herbs with a tea towel. Weigh the blanched herbs then weigh out double that weight of grapeseed oil into a separate container. Blend the blanched herbs and grapeseed oil thoroughly. Set aside.

For the tomato stock, set your oven as high as it goes (at TarraWarra it’s set at 250°C). Once the oven is hot, roast the tomatoes for about 20 minutes until they soften then pass them through a fine sieve to remove the seeds and skin. Heat the tomato paste with the grapeseed oil in a large pot for about 10 minutes over medium heat. Add the roasted tomato liquid and vegetable stock then bring to a simmer and blend together. Chill and reserve until you want to serve the risotto.

To make the risotto base, warm the vegetable stock in a pot and in another pan toast the rice in the grapeseed oil until fragrant. Add the shallots and garlic to the toasted rice and cook for a few minutes to soften them. Add the wine and reduce until it has almost completely evaporated and then add vegetable stock a little at a time, stirring occasionally to make sure it doesn't stick to the bottom of the pan. To test if the rice is cooked, bite a grain in half and there should still be a tiny white bit in the centre (you may not need to use all the vegetable stock, it depends on the size of your pan and the heat of your stove top). Reserve rice in the fridge until needed.

To serve, warm 2 cups of the tomato stock in a medium pot, add the pre-cooked risotto rice and bring to a simmer, adjust the consistency with more tomato stock. Remove from the heat and mix in the cashew butter. The quantity of stock and cashew butter is a personal preference – if you want the dish creamy, add a lot of extra stock and butter.

Season with salt and lemon juice, then transfer to plates. Garnish with the basil oil, semi-dried tomatoes, cherry tomatoes and a few marjoram leaves. Serve immediately.