Heat extra virgin olive oil in a medium sized saucepan. Once hot, add the chopped brown onion and saute for 3 to 4 minutes or until the onions are translucent and soft.

Add the garlic and cook for a further 1 to 2 minutes.

Add the canned diced tomatoes, dried basil leaves, oregano, sugar and red chilli (if using) and stir together. Turn the heat to high and bring to a boil.

Once at a boil, reduce the heat to bring the mixture to a simmer. Simmer for 10 to 15 minutes or until the sauce has a thick and creamy consistency.

Season with salt and pepper. Set aside.

In a wide medium sized saucepan, saute 2 tablespoons of butter and arborio rice until the rice is lightly golden brown.

Add the white wine and cook until almost all the liquid is gone from the saucepan. Then add the marinara sauce.

Over low to medium heat, add about ½ cup (125 ml) of stock to the rice mixture. Gently stir the rice through the mixture constantly until almost all the liquid has absorbed. Repeat until all the stock has been used up and the rice is soft and tender.

Remove rice from heat, mix through the grated parmesan cheese, remaining butter, and salt and pepper to taste.

Allow the rice to sit for 1 to 2 minutes with a lid on, then serve.