RISOTTO NAPOLETANA (from Heather)
2 tbpn olive oil
1 large onion, chopped
1 ½ cups arborio rice
425g/ 14oz can tomatoes
3 cups water
10 thin slices spicy salami, chopped coarsely ( I use bacon)
¼ cup sun dried tomatoes, drained
½ cup seeded black olives, sliced
½ cup parmesan cheese
Heat oil in pan; cook onion, stirring until onion is soft.
Add rice; stir about 2 mins or until rice is coated with oil.
Add undrained crushed canned tomatoes and water.
Bring to boil; simmer, covered 15 mins.
Stir in all remaining ingredients just before serving.