Risotto with Santo Amaro Sardines in Tomate Sauce


Cooking time: 35 minutes
For 2 servings:
- 1 can of Santo Amaro Sardines in Tomato Sauce
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250 grams of arborio rice
-
1 cup of white wine
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2-4 cups of fish broth
-
1/4 cup red onion
-
3 garlic cloves, minced
-
2 tablespoons of parsley, chopped
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1/2 cup of Grana Padano cheese and 10 grams of
-
Roquefort cheese
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1 tablespoon ghee
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1 tablespoon of extra virgin olive oil
-
Salt and pepper
-
Roasted red pepper (optional)
Steps

1
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.

2
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.

3
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.
