Risotto Napoletana




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.



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