For the basil infused oil:
Briefly blanch the basil leaves, plunging them instantly into ice water to seal their vibrant hue. Blend the aromatic herb with grapeseed oil, then pass the mixture through a cheesecloth (or an ultra-fine sieve). Allow the liquid to rest, letting any residual water settle to the bottom through patient decantation.

For the tomato chutney:
Gently melt the sugar dry in a saucepan until it yields a golden caramel. Deglaze the pan with apple cider vinegar, then introduce the salt and datterini tomatoes. Simmer until the fruits succumb and break down, then blend thoroughly and pass through a fine sieve to achieve a velvety, seamless consistency.

For the cooking and finishing:
Cook the risoni pasta, hydrating it solely with the steaming tomato water—adding but a ladleful at a time, in the sacred manner of a risotto. Once it attains the perfect al dente state, remove from the flame and vigorously fold in Butter and Parmigiano to emulsify. Season with salt, if required.

For the presentation:
Gracefully spread the pasta onto the plate, then embellish with delicate peaks of tomato chutney and lustrous droplets of basil oil.