Risotto Napoletana - cooking recipe

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
1 1/2 cups arborio rice
425 g tomatoes
3 cups water
100 g spicy salami, coarsely chopped
1/4 cup sun-dried tomato, drained and sliced
1/2 cup black olives, seeded and sliced
1 teaspoon dried chili pepper flakes
1/2 cup grated parmesan cheese

Preparation

Heat oil in large pan and add onion, cooking until soft.
Add rice and stir until fully coated in oil.
Add canned tomates and water and bring to the boil.
Simmer, covered, for 15 minutes - stir once or twice.
Remove from heat and let stand, still covered, for 10 minutes.
Stir in remaining ingredients and serve immediately.