Risotto with fish and olives

Risotto with fish and olives
Risotto with fish and olives 5 1 Stefano Moraschini

Instructions

RICE with fish and 02108 OLIVEINGREDIENTI 400 g white fish (sole, etc.); 150 g black olives; 100 g rice; 1 pack of tomato pulp; 8 anchovy fillets; 4 cloves of garlic; 1 onion; parsley, oil, salt.

In a little oil fry the onion and when is slightly Golden, add the garlic and parsley, all chopped, chopped anchovies and FRY for a few minutes.

Pour the tomatoes and cook over low heat for 10 minutes.

Add the rice and half a litre of hot water, Cook for 10 minutes.

After you add the fish and olives and cook for 10 minutes.

Risotto with fish and olives

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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