Red Risotto

150 g short grain rice
100 g sheep milk cheddar cheese, diced
500 ml tomato puree
2 basil leaves
1/2 bundle of parsley leaves
1,5 Tbsp olive oil
salt
ground black pepper
250 ml water

Boil tomato puree. Heat oil in a pan and fry cheese a bit on very high heat. Add rice and cook for 2 minutes stirring continuously. Pour about half of the amount of tomato puree, add salt to taste and let boil. Gradually add the rest of the sauce. When rice absorbs whole amount of the puree continue to cook adding gradually boiled water. When it’s almost done, add finely chopped herbs and season with salt and pepper to taste. Don’t forget to stir continuously through the whole process. Rice should be cooked al dente. Serve warm.

This amount serves two.

Recipe is from Sale & Pepe, Serbian issue for December 2007.