Start this recipe by frying the garlic with 1 tbsp olive oil in a large pan, then add in the onions and cherry tomatoes and continue to cook for 5 minutes. Add in the chicken mince and brown for 2-3 minutes. Rinse the rice in water, add to the pan along with the polpa and passata and bring to the boil. Pour in ¾ of the hot stock, season with salt and pepper and cook for 20-25 minutes or until cooked through adding in the remaining stock if necessary. Remove off the heat, mix in the chopped basil and 75g grated Parmesan. To serve, spoon into plates, drizzle with a little olive oil and decorate the top with extra basil leaves and Parmesan shavings.