Cross-continental risotto

Gone today for a special super-national dish...

This is a simple risotto type dish made of :

• Round rice - dry 100g
• Soy sauce(superior black is better)
• black olives - 50g
• tomatoes(chopped, seedless) - 100g
• peas
• mustard seeds
• curry powder
• pecorino romano cheese for flavour - 10g
• olive oil
• onions

Prepare the rice by soaking it in water thrice the volume of dry rice for 30 minutes. When rice gets enough water, drain the excess, but do not pour everything out.

Heat a large heavy-based saucepan and add the oil. Heat until it is foaming then add the onion and gently cook for about 5 minutes until beginning to soften. Then stir in the rice and heat through for a minute until shiny and opaque. Add mustard seeds and a generous doze of soy sauce(be careful that stuff is salty).

Let it simmer away for a few minutes to get rid of excess fluids.
Add tomatoes, peas and and grated cheese. Cut black olives into quarters or leave the whole and add them to the saucepan. Mix thoroughly...
Add curry powder to your own taste and let it simmer till rice is ready...