In a larger saucepan, sauté the shallots in 20 g butter. When they start to become translucent, add the rice and sweat until it is also slightly translucent on the outside. Then immediately deglaze the stock with wine and a ladle and stir well. Turn the heat down halfway and stir again and again and pour in the stock. The total cooking time of the risotto is about 20-25 minutes. After the first 5 minutes of cooking (counted from the time the wine and stock are poured in) stir in ajvar, tomato paste and paprika powder and add a little pepper, salt and a pinch of sugar. 10 minutes later, fold in the diced paprika and chili peppers and don't forget to add the stock and stir well every now and then. It should be creamy (sloppy) and quite runny and the rice inside should still have a slight bite. For me, 800 ml stock was enough, but it's always better to have something left over. (You can keep the rest of the stock and use it to make the leftover risotto bulky again the next day ...) After a further 5 minutes, for a total of 20 minutes, stir in the remaining butter and Parmesan, turn the heat down to a minimum and the Let it steep for the remaining 5 minutes. But finally, season again and season again if necessary.