In a medium saucepan, add 5 cups of low sodium chicken broth and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low to keep the broth simmering gently.

In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add 1½ cups of diced white onion and sauté for about 6 minutes until the onions become soft and translucent. Next, add 6 minced garlic cloves, stirring them in for 2 more minutes until fragrant.

Stir in 2½ teaspoons of tomato paste, mixing well with the sautéed onions and garlic. Cook this mixture for about 2 minutes, allowing the tomato paste to caramelize slightly.

Pour in 1 cup of Arborio rice, stirring frequently for about 3 to 4 minutes until some grains begin to appear translucent. Add in 2 cups of diced fresh tomatoes and 1 teaspoon of chopped fresh thyme, mixing thoroughly.

Pour in ½ cup of dry white wine, stirring continuously until it reduces by half for around 3-5 minutes.

Begin adding the simmering broth one ladleful at a time, stirring constantly until each addition is absorbed, which will take about 30 minutes.

Stir in ½ cup of grated Parmigiano-Reggiano, ¼ cup of grated Pecorino Romano, ¼ cup of mascarpone, and 1 tablespoon of butter until everything is melted and combined.

Transfer the risotto to shallow bowls while it's still warm. For an extra touch, sprinkle additional grated parmesan cheese on top.