Risotto Napoletana Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Arborio rice | 1 1/2 Cup (16 tbs) | |
| Tomatoes | 425 Gram | |
| Water | 3 Cup (16 tbs) | |
| 100 g thin slices spicy salami, chopped coarsely | ||
| Sun-dried tomatoes | 1/4 Cup (16 tbs), Sun-dried | |
| Black olives | 1/4 Cup (16 tbs), sliced | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
Heat oil in large pan; cook onion, stirring, until onion is soft.
Add rice; stir about 2 minutes or until rice is coated with oil.
Add undrained crushed canned tomatoes and water.
Bring to boil; simmer, covered, 15 minutes, stirring once midway during cooking time.
Remove from heat; stand, covered, 10 minutes.
Stir in all remaining ingredients just before serving.
Add rice; stir about 2 minutes or until rice is coated with oil.
Add undrained crushed canned tomatoes and water.
Bring to boil; simmer, covered, 15 minutes, stirring once midway during cooking time.
Remove from heat; stand, covered, 10 minutes.
Stir in all remaining ingredients just before serving.
Chef
