Chilli and tomato risotto

Eek! No picture today, so please accept my deepest apologies. I had a sick friend over for dinner, and was so busy ministering to her needs by making this fabulously comforting risotto (I tells ya, all that chilli is great for clearing out the sinuses!) that I completely forgot the whole 'take a pic of my dinner' thing. Oops.

Chilli and tomato risotto

2 tablespoons olive oil
1 onion, peeled and finely chopped
2 cups arborio rice
1 litre vegetable stock or water
800 gram tin of crushed tomatoes
1 tablespoon dried chilli flakes (or less if you don't like a big whopping chilli hit)
100 grams mild Taleggio cheese (or something similar)

1 - Heat the stock or water in a saucepan until boiling. Turn down to a simmer.

2 - Meanwhile, heat the oil and then gently saute the onion until golden. Add the arborio rice and chilli flakes and cook in the oil and onion mixture for a minute or two.

3 - Begin adding a ladleful of stock to the rice. Stir well, until all the stock is absorbed.

4 - Next, add a ladleful of the crushed tomatoes. Stir well, until all the tomato juice is absorbed. Alternate between the stock and the tomatoes, stirring continually, until both are finished or the rice is al dente.

5 - Serve in nice deep bowls, and top with some chunks of taleggio cheese, which will melt beautifully into the risotto. Blow nose at regular intervals.