Cooking time: 35 minutes
For 2 servings:
-1 can of Santo Amaro Sardines in Tomato Sauce
-250 grams of arborio rice
- 1 cup of white wine
- 2-4 cups of fish broth
- 1/4 cup red onion
- 3 garlic cloves, minced
- 2 tablespoons of parsley, chopped
- 1/2 cup of Grana Padano cheese and 10 grams of Roquefort cheese
- 1 tablespoon ghee
- 1 tablespoon of extra virgin olive oil
- Salt and pepper
- Roasted red pepper (optional)
Chop the onion, garlic and reserve.
In a pan, melt the ghee, add the olive oil, add the onion first and then the garlic.
Raise the heat until golden brown, then add the rice and mix for 2 minutes
Add the warm fish broth to the mixture, stir and simmer for 5 minutes.
Add a cup of white wine over medium heat and mix.
Reduce to medium heat until the alcohol evaporate.
To the reduction, add a cube (10 g) of ghee, add the cheeses, parsley, salt and pepper.
Serve on a plate and place the sardines on the risotto, bathe them with the tomato sauce from the can.
Add a pinch of dried oregano and Parmesan cheese to taste.