Begin by preparing your ingredients: mince the garlic, finely chop the shallot, halve the cherry tomatoes, and chop the roasted bell peppers.

In a large skillet, heat the olive oil and unsalted butter over medium heat. Add the shallots and garlic and sauté for about 2 minutes until fragrant.

Stir in salt, black pepper, oregano, basil, and crushed red pepper flakes. Add tomato paste and mix well.

Introduce the risotto rice to the skillet and stir constantly for about 1 minute.

Slowly pour in ½ cup of warm chicken broth, stirring continuously. Allow to absorb and repeat until you’ve added 4 cups.

Once done, stir in puréed tomatoes, cherry tomatoes, and roasted bell peppers. Let simmer for 5 minutes.

Remove from heat and fold in heavy cream, grated Parmesan, and mozzarella. Stir in chopped basil and serve.

Cover and let the risotto rest for 3-5 minutes before serving. Garnish with extra basil leaves.