Risotto with Santo Amaro Sardines in Tomate Sauce

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.