In the small saucepan, bring your broth to a simmer. Then, reduce the heat to keep it warm while you work.

In the large sauté pan, add the oil and onions. Cook until the onions develop a little bit of browning, but not so far that they caramelize.

Add in the rice and stir to absorb some of the oil and onion flavor. Deglaze the pan with the wine, scraping the bottom of the pan to loosen it up.

Ladle in the about 1/2 cup of the warm broth, and stir until the rice absorbs the liquid. Repeat until all the broth is absorbed and the rice is cooked. This may take between 2 and 3 cups of broth depending on the heat and how liquid you want your risotto.

Once the rice is cooked but still with a slight bite to it, stir in the freshly chopped rosemary, tomatoes and parmasan (if using). Allow it to cook gently for a further five minutes. Remember to keep stirring, that what makes the magic in a risotto. *Optional extra, at this point it could be good to add in some finely diced courgette or some fresh peas, it's the perfect time to use some fresh summer veggies.

To serve, spoon the risotto into a bowl and top with a drizzle of extra virgin olive oil, the lemon zest, some fresh rosemary, a sprinkle of parmasan and half a soft boile egg (if you'd like to!).