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Risotto Napoletana
Time: 15 mins
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 1/2 cups arborio rice
- 425 g tomatoes
- 3 cups water
- 100 g spicy salami, coarsely chopped
- 1/4 cup sun-dried tomato, drained and sliced
- 1/2 cup black olives, seeded and sliced
- 1 teaspoon dried chili pepper flakes
- 1/2 cup grated parmesan cheese
Directions
- 1 Heat oil in large pan and add onion, cooking until soft.
- 2 Add rice and stir until fully coated in oil.
- 3 Add canned tomates and water and bring to the boil.
- 4 Simmer, covered, for 15 minutes - stir once or twice.
- 5 Remove from heat and let stand, still covered, for 10 minutes.
- 6 Stir in remaining ingredients and serve immediately.
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