Risotto "alia Nostrale"

Ingredients

• 0.25 small Onion (Finely chopped)
• 2 tablespoons Butter (Divided)
• 0.5 cup Arborio Rice (Washed well)
• 0.25 teaspoon Salt (To taste)
• 0.125 teaspoon Black Pepper (To taste)
• 1.5 tablespoons Tomato Paste (Or 2 tablespoons tomato sauce)
• 1 cup Hot Water (Approximately)
• 2 tablespoons Grated Parmesan Cheese (Or Gruyere)
• 1 cup Leftover Cooked Meat (Sliced)

Instructions

1. 1Melt 1 tablespoon of butter in a saucepan over medium heat. Add the chopped onion and cook until softened and lightly browned.
2. 2Add the washed rice to the saucepan with the onion. Season with salt and pepper. Fry, stirring constantly, until the rice is dry and slightly translucent.
3. 3Stir in the tomato paste (thinned with a little hot water) or tomato sauce. Gradually add hot water, about 1/2 cup at a time, stirring constantly and allowing the rice to absorb the water before adding more. Continue until the rice is cooked through and creamy.
4. 4Remove from heat. Stir in the grated Parmesan cheese and the remaining 1 tablespoon of butter until melted and well combined. Serve immediately.
5. 5If serving with leftover meat: Melt the remaining 1 tablespoon of butter in a separate saucepan. Add the sliced cold meat and fry well. Stir in the tomato paste (thinned with a little water). Simmer for 30 minutes, then pour over the risotto. Add a handful of grated Parmesan cheese to the rice.