Tomato Risotto Recipe

Mix the chopped tomatoes with chili peppers, thyme, oregano and basil. Boil the broth with the wine and keep boiling. Heat the butter and oil in another pot, add the onion and jump for 2 minutes, without browning. Add the rice, stir for a minute. Add a bucket of broth, stirring continuously until it is absorbed. Add another ladle and do the same. The operation lasts approximately 20 minutes, must be creamy. Cut the heat and add the tomato mixture. Stir vigorously and serve immediately.