- Wash the rice and let it drain.
- Peel and chop the onion.
- Heat half of the butter and fry the onion until golden yellow.
- Fry the rice for approx. 6 minutes.
- Add the chicken stock while stirring and bring the mixture to the boil.
- Cook the rice for 25 minutes until cooked and not too dry.
- Stir the rest of the butter, cayenne pepper and tomato purée through the dish.
- Heat the risotto well.