PREPARATION

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