1. Heat the olive oil in a large skillet over medium heat

2. Add the yellow onion and cook until soft and golden, about 5 minutes

3. Stir in the garlic and cook for 1 minute until fragrant

4. Add the tomato paste and cook for 2 minutes, stirring constantly

5. Pour in the canned tomatoes with their juice and break them up with a spoon

6. Season with dried basil, salt, and black pepper

7. Simmer the sauce gently for 15 minutes, stirring occasionally

8. While the sauce cooks, heat 1 tbsp butter in a separate pot over medium heat

9. Add the Arborio rice and toast for 2 minutes until translucent at the edges

10. Add warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next

11. After 15 minutes, stir in the steamed cauliflower florets and continue adding stock until the rice is creamy and al dente, about 18–20 minutes total

12. Remove risotto from heat and stir in the remaining butter and Parmesan cheese

13. Cover and let rest for 2 minutes

14. Meanwhile, prepare the quick-pickled red onion: in a small saucepan, combine vinegar, sugar, and water

15. Bring to a boil, then reduce to low and simmer for 5 minutes until slightly syrupy

16. Remove from heat and pour over sliced red onion; let cool for 10 minutes

17. Reheat the meatballs in the tomato sauce if needed

18. Spoon the risotto onto plates, top with meatballs, a spoonful of sauce, a sprinkle of pickled red onion, and fresh basil

19. Serve immediately