Put the oil and butter in a frying pan, then finely cut the shallot and add it to the hot pan.

Cook the shallot until it starts to soften, then cut and add the bacon.

Add the risotto and coat in the shallot and oil.

Cut the cherry tomatoes in to quarters and add them to chicken stock.

Slowly add the stock and tomatoes to the pan one spoonful at a time, then add the next spoonful once the risotto has absorbed it.

Grate the gruyere in to the pan, and season with salt and pepper.