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In a sauce pot, heat the passata with 1 litre of water and half of the red wine
In a large skillet, heat the olive oil with the shallots over medium low flame
Season with salt and pepper
Cook for 2-3 minutes
Add in the rice, stir and cook for 2 minutes more
Pour in the remaining half bottle of red wine, stir. Simmer, while continuing to stir in a “Figure 8” motion until the wine has reduced by half
Increase the heat to medium. Begin to add in the passata mixture a couple ladles at a time, stirring continually
Continue this process for 15-18 minutes, checking the texture of the rice when ¾ of the passata mixture has been added - you may not need all of the liquid. The rice should be tender but still firm Remove from heat, add in the basil, butter and parmigiano, stir Serve immediately, garnishing with more parmigiano, freshly torn basil and pieces of the soft milky fior di latte