Start by bringing the low-sodium chicken broth to a boil in a medium saucepan over medium-high heat. Once boiling, reduce the heat to low to keep it simmering gently.

In a heavy-bottom pot, heat 2 tablespoons of olive oil over medium heat. Add the diced white onion and sauté for about 6 minutes, stirring frequently until softened and translucent.

Introduce the minced garlic into the mix and sauté for another 2 minutes until fragrant.

Stir in 2 tablespoons of tomato paste, coating the onion and garlic mixture. Then, add 1 cup of arborio rice, stirring continuously for 3–4 minutes until the rice grains become slightly translucent.

Add in the diced heirloom tomatoes and chopped fresh thyme to the rice mixture. Cook for about 5–7 minutes until the tomatoes soften and release their juices.

Pour in ½ cup of dry white wine and raise the heat slightly. Let the mixture simmer for about 2–3 minutes until the liquid reduces by half.

Using a ladle, add a scoop of the warm broth to the rice mixture, stirring consistently until the liquid is absorbed. Continue adding broth one ladle at a time, stirring frequently for about 30 minutes.

Once the rice is perfectly cooked, remove the pot from heat and stir in freshly grated Parmigiano-Reggiano, Pecorino Romano, mascarpone, and about 1 tablespoon of butter.

Mix in roughly chopped fresh basil as you adjust the seasoning with kosher salt and freshly cracked black pepper to taste.

Immediately plate your creamy heirloom tomato risotto in warm bowls, garnishing with additional freshly grated parmesan and black pepper.