Risotto Napoletana

niedziela, 16 lutego 2014

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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