Warm oven-safe pasta bowls in a very low oven to warm while preparing risotto.
Preheat oven to 425 degrees Fahrenheit.
Place lemon olive oil in a small ceramic baking pan.
Place cherry tomatoes in baking pan and stir to cover with lemon olive oil.
Sprinkle cherry tomatoes with citrus seasoning salt, ground rainbow peppercorns and sugar. Stir to coat cherry tomatoes with seasonings.
Bake for 10 minutes in 425 degree Fahrenheit. Remove from oven, stir gently to coat cherry tomatoes with seasoned oil.
Make the frizzled basil leaf garnish: Place 3 tablespoons olive oil in a small frying pan. Heat over medium low heat until the oil begins to sizzle. Place basil leaves flat in the oil (use 2 batches if needed to make sure the basil leaves lay flat). Fry basil leaves gently, turning once. The basil leaves will fry quickly, so watch carefully so they do not burn. Place frizzled basil leaves on a plate lined with a paper towel.
Place 3 tablespoons lemon olive oil in large frying pan. Heat over medium low heat until oil begins to sizzle. Add leeks and stir. Cook leeks until they just begin to turn translucent.
Reduce heat to low and add risotto. Stir and cook for about one minute.
Add chicken stock, one cup at a time, stirring, until the stock is absorbed into the risotto. Add sparkling wine and stir. Continue to cook and stir until the wine is absorbed into the risotto and the risotto is tender but still has a bite (al dente) about 20 minutes.
Add water to risotto, stir and cook until the water is absorbed by the risotto. Add cream and stir, continuing to cook and stir until the cream is incorporated into the risotto.
To serve: place risotto in warmed pasta bowls. Place roasted cherry tomatoes on one side of the risotto. Sprinkle with Parmesan cheese. Drizzle with lemon olive oil. Top with frizzled basil leaves sitting up on the top of the risotto.
