First you need 50 gr of risotto rice. Then cook it with a little bit of water and balsamic vinegar. When the rice starts to swell, gradually add in some stock (250 ml of vegetable stock, she used a quarter of a stock cube diluted with Provence herbs) then dice 2 medium tomatoes, a red pepper and to finish put in some calamata and green olives. Also, tomatoe puree, gound black pepper, soya cream or normal cream, you could also add parmesan cheese. Stay by and stir continuously till it is cooked. (i.e. if you are like me, you may want to take 1 or 2 grains of rice and check).
I am impressed by my daughter's culinary skills since as far as I am concerned, every risotto I ever tried ended up in a mini disaster!
What about you? Do you like cooking risotto? Have a blessed evening.
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