Tomato risotto

Actually it's called Pilafi. It's the best Greek risotto I know. Tastes lovely with Tzatziki! (it always reminds me of the wonderful island Santorini...)

[serves four persons (or two big portions as main dish)]
• 3 tablesp olive oil
• 1 onion choppen finely
• 14 oz (400 g) canned chopped tomatoes in juice
• 1 garlic clove chopped finely
• 1 cup risotto rice
• 2 and half cups chicken stock
• 1 teasp sugar
• 1 teasp chopped mint
• salt and pepper
• lemon wedges

1. Heat oil in large saucepan (you need a lid to cover later). Fry union and garlic for 6 minutes until softened. Add rice and cook for 2 more minutes until rice looks transparent. Don' forget to stir.
2. Add tomatoes with their juice, chicken stock, sugar and mint. Season with salt and pepper. Bring to a boil then lower heat. Cover the saucepan and simmer for about 20 minutes until rice is tender and liquid has been absorbed. No stirring.
3. Remove lid. Leave in warm place for 10 minutes to dry out. You can cover pan with towel to absorb steam.
Serve with lemon wedges to squeeze over.

The lid should fit tightly. Make sure to simmer on a low fire! Serve with Tzatziki and a medium sweet red (Greek) wine.