Start by heating the broth in a large pot, and keep it hot over low heat.

Heat a few tablespoons of olive oil in a pot over medium heat. Add finely diced onion and cook for 5-7 minutes until softened.

Add garlic and cook for 1 more minute.

Stir in the risotto rice and toast for 2-3 minutes.

Pour in tomato passata and simmer for 3 minutes.

Begin adding warmed broth, a ladleful at a time, stirring constantly and allowing liquid to absorb before adding more.

Cook for 20-25 minutes total, adding broth as needed, until rice is plump and tender but still chewy in the center.

Remove from heat and stir in the butter and grated Parmesan cheese. (mantecatura)

Taste and season with salt and pepper as needed. 

 Let the risotto rest for a couple of minutes before serving.