Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the onion and sauté for 5 minutes. Add the minced garlic and Calabrian chili peppers. Sauté for 1 to 2 minutes.

Add the cherry tomatoes and season with salt and pepper. Cook for 1 to 2 minutes.

Add the rice to the pot and toss to coat. Cook for 1 to 2 minutes. Add a big pinch of salt. Deglaze the pot with ½ cup wine and bring to a boil.

Add warm chicken stock in ladleful increments, stirring after each addition and adding more liquid once the rice absorbs what’s in the pot. Stir occasionally, but not constantly. You may need to adjust the heat between medium and medium-low to prevent the risotto from sticking.

After 20 to 25 minutes, the rice should be tender and the liquid creamy. You may need 4 to 5 cups of liquid, give or take. Taste and add more salt and pepper.

Turn the heat to low. Add the basil leaves and Parmigiano Reggiano cheese. Simmer for 5 minutes. Taste and season again with salt and pepper. Turn off the heat and let stand for 5 minutes.

Transfer the risotto to a large serving bowl. Finish with more basil and grated Parmigiano Reggiano cheese if you like.