Chilli and paprika rissoto

• 250 grams aborio risotto
• 1 large onion, chopped finely or two challotts
• 2 clove garlic
• 2 tbsp vegetable oil
• 1 tbsp dried crushed chillies
• 1 tbsp paprika (smoked if you prefer
• 1 liter hot vegetable or chicken stock
• 1 tbsp butter

1. Dice up your onions and garlic nice and small
2. Heat up your oil and add your onions, garlic, chilli and paprika
3. Saute them over a medium heat taking care not to crisp up your onions and not to burn the chilli flakes
4. Add your aborio risotto coating all the grains in the oil and the wonderfully coloured onions
5. At this point start adding your hot stock a ladle at a time and stir every few minutes (you'll be amazed how much stock is absorbed)
6. Once all the stock has been absorbed turn off the heat and quickly stir in the tablespoon of butter and serve

aborio risotto, onion, clove garlic, vegetable oil, chillies, paprika, chicken, butter

Taken from cookpad.com/us/recipes/368501-chilli-and-paprika-rissoto (may not work)