Heart shaped double flavour italian risotto

For the red rice:

• 2 extra virgin olive oil spoons
• 150 gr of rice
• a slice of onion
• 1 lt of  stock cube broth
• 1 can of tomato sauce (about 400 gr)
• a sprig of rosemary  
• 1/2 glass of white dry wine

For the yellow rice:

Same ingredients of the red rice, but replace the tomato sauce with a bag of saffron.

How to make it:

1. Warm the oil in a pan, and brown the onion.
2. Remove the onion and pour the rice, brown it until the grains become transparent.
3. Add the 1/2 glass of wine and let it simmer
4. Add the tomato sauce, mix it and gradually add the broth -make sure it's warm, in order not to stop the cooking process.*
5. Once you've poured all the broth in, cream the rice with some butter,parmesan grated cheese and rosemary, incorporate it, until it becomes creamy and soft.

*= for the yellow rice, change the 4th passage in this way:  "Add the bag of saffron"

Hope you enjoy!