Tomato Mozzarella Risotto

Get all the prep done before you start cooking: mince the garlic, finely chop the shallot, cut the cherry tomatoes in half and chop the roasted bell peppers.
Heat oil and 1 tablespoon butter in a a large high-sided skillet or a Dutch oven over medium. Add shallot and garlic, cook until fragrant, for 2 minutes. Stir in salt, black pepper, oregano, dried basil and red pepper flakes. Add tomato paste, stir until incorporated. Add rice, cook for 1 minute.
Pour in ½ cup chicken broth at a time, stirring frequently, until the broth has been almost completely absorbed before adding the next cup. Cook until the rice is almost al dente, about 15 minutes. It's possible that you don't need to use up all of the broth.
Add puréed tomatoes, cherry tomatoes and roasted peppers, simmer 5 minutes more, or until the risotto is ready. If needed, add more broth, risotto should flow slowly. If you can stand a spoon up in it, this means it needs more broth.
In the meantime, chop the basil and mozzarella.
When ready, stir in cream, parmesan and butter. Add basil and mozzarella. Season with black pepper and some extra red pepper flakes. Now taste and adjust salt.
Cover, let stand for 3-5 minutes. Serve immediately. Enjoy!