Ingredients
4 tbsp butter
1 onion, finely chopped
400 g risotto rice
1 glass dry white wine
1.5 litres chicken stock
3 tbsp freshly chopped parsley
400 g canned, chopped tomatoes or overripe, fresh tomatoes, peeled and chopped
salt and black pepper to taste
2 tbsp herbs of your choice, chopped finely
75 g Parmesan cheese
Method
1) in half the butter, fry the onion , for 8 minutes, add the rice, stirring for 6 minutes, stir in the wine, boil for about 2 minutes, then add the stock progressively, stirring continuously when you cook the risotto, it will take about 20 minutes
2) when the rice is half cooked, stir in the tomatoes and parsley, continue cooking until creamy
3) remove from the heat, stir in the parmesan and the rest of the butter, then cover for 2 minutes, take off the lid , stir again.
To serve sprinkle with fresh herbs.
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