Begin by grating the insides of quartered large tomatoes into a bowl, creating a fresh purée while discarding the skins.

In a large sauté pan, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the finely diced white onion and season with kosher salt. Sauté for 5–7 minutes until the onion is soft and translucent.

Add 1 cup of Arborio rice to the pan, stirring and toasting the rice for about 5 minutes until the edges are translucent.

Pour in ½ cup of dry white wine, stirring continuously until mostly evaporated, about 2–3 minutes.

Gradually add hot water, ladling it in one scoop at a time while stirring frequently. Add 1 cup of prepared tomato purée after the liquid is nearly absorbed.

Continue cooking for 20–25 minutes until the rice is creamy and al dente. Stir in 2 tablespoons of salted butter and a handful of fresh basil leaves.

Season with additional salt and black pepper to taste, then serve warm, adding a dollop of ricotta if desired.