From this book we made this yummy risotto that was enjoyed by everyone!
1 Tbsp olive oil
1 onion, finely chopped
250g arborio rice
500ml chicken stock
250ml tomato passata
1 tsp sugar
2 Tbsp basil leaves
Heat a large heavy-based saucepan over medium heat. Add the olive oil, butter and onion and season with sea salt. Cook until the onion is translucent, stirring occasionally. Add the rice and stir for a few minutes, until the grains glisten.
Increase the heat to high and add the stock, tomato passata and 375ml boiling water. Bring to the boil, stirring occasionally.
Reduce the heat to low, then cover and cook for 15-20 minutes, or until the rice is tender. Remove from the heat, stir in the sugar and serve scattered with the basil.